Directions:
- Preheat oven to 160C (140C fan forced oven).
- Heat the oil in a 10 cup capacity flameporoof casserole dish.
- Brown the shanks in 2 batches over high heat on stove top and set aside.
- Add the onion to the pan and cook over medium heat for 10 minutes or until very soft and brown.
- Add the curry paste and cook stirring for a minute and then stir in the tomatoes and stock and bring to the boil.
- Return lamb shanks to the pan, cover tightly and bake for 2 hours in the oven or until the meat is very tender (this could depend on the size of the shanks).
- Serve and top with the coriander and serve the yoghurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.18 Kcal (754 kJ) | ||
| Calories from fat | 133.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.89g | 23% | |
|---|---|---|---|
| Sodium | 308.71mg | 13% | |
| Potassium | 296.1mg | 6% | |
| Total Carbs | 10.86g | 4% | |
| Sugars | 3.8g | 15% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 2.32g | 5% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.8mg | 16% | |
| Calcium | 30.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 122.59 Kcal (513 kJ) | ||
| Calories from fat | 91.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.13g | 23% | |
|---|---|---|---|
| Sodium | 210.03mg | 13% | |
| Potassium | 201.45mg | 6% | |
| Total Carbs | 7.39g | 4% | |
| Sugars | 2.59g | 15% | |
| Dietary Fiber | 2.1g | 12% | |
| Protein | 1.58g | 5% | |
| Vitamin C | 9.2mg | 23% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.9mg | 16% | |
| Calcium | 20.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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