Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Lamb Shank Dhansak

This is my husband’s favourite curry – he always orders it if we have a takeaway. Did you know that Dhansak actually originates for Persia? Determined to use shanks again whilst I’m still craving healthy comfort food, I decided to put my spin on the curry classic and used shanks instead of diced lamb.

Serves: 6

Prep: 15 minutes
Cooking: 3 hours
Total: 3 hours 15 minutes

Difficulty: easy



3 tbsp oil
6 lamb shanks
2 tbsp plain flour seasoned
3 onions sliced
4 garlic cloves crushed
10cm ginger chopped
2 fresh chilli chopped
Bunch fresh coriander, stalks chopped, leaves reserved
3 tsp ground cumin
3 tsp ground coriander
2 tsp turmeric
2 tsp salt
Seeds from 10 Cardamom Pods
2 tbsp balsamic vingear
200g red lentils
500g Fresh tomatoes or 400g canned chopped
500ml lamb stock
1 tbsp Garam Masala
150g fresh spinach
300ml water

Coat the shanks in the seasoned flour.

Heat the oil in a pan & brown the shanks. Set aside.

Add the onion, garlic, ginger, coriander stalks, chilli & salt to the pan and colour for 10 mins before adding the spices.

Stir then add the balsamic, fresh tomatoes & lentils.

Return the shanks to the pan together with the stock. Top up with water so that the shanks are nearly covered.

Bring to a simmer then either cook in a slow cooker all day or 150 degrees for 3 hours.

Stir through the Garam Masala and fresh spinach and serve with rice and Indian bread.

Print Recipe

Share recipe: Facebook Twitter Share Share