Ingredients

Instructions

  1. Heat butter, oil & curry powder in a heavy pan & slowly brown lamb shanks on all sides.
  2. Add onion, stock, carrots & potatoes.
  3. Bring to the boil, then cover & simmer for 1 hour or until shanks are tender.
  4. Stir in fruit chutney & peas and heat through, add salt & pepper to taste and sprinkle with parsley to serve.