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Spicy Island Lamb Shank


3 clovers garlic

Half of an Onion (diced)

2 Bay leaf

Spring of rosemary

2 Tomatoes (diced)

3 teaspoons curry powder mild

2 dry chilies

1 tin coconut milk

Salt and pepper to taste

2 teaspoons vegetable stock.


Fry lamb shank to seal then add in garlic , onion, bay leaf, rosemary, chilli and curry powder deglazed with diced tomatoes add vegetable stock add ingredients to enamel roasting pan add coconut milk add to preheated oven of 190 degrees and cook for 3 hours.

P.S Cover the enamel roasting pan with foil.

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