Ingredients

Instructions

  1. Preheat oven to 160C (140C fan forced oven).
  2. Heat the oil in a 10 cup capacity flameporoof casserole dish.
  3. Brown the shanks in 2 batches over high heat on stove top and set aside.
  4. Add the onion to the pan and cook over medium heat for 10 minutes or until very soft and brown.
  5. Add the curry paste and cook stirring for a minute and then stir in the tomatoes and stock and bring to the boil.
  6. 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).
  7. Serve and top with the coriander and serve the yoghurt.