Sri Lankan Lamb Shank Curry

What You'll Need: 

• 1 x 375g Passage to India (World Curries) Sri Lankan Curry simmer sauce
• 1 tbsp vegetable oil 
• 4 lamb shanks 
• 2 red onions, sliced into thick wedges 
• 1 eggplant (300g), cut into 5cm chunks 
• 1/3 cup (80mL) water 
• Roti, to serve

Optional: Cashew and Curry Leaf Topping 

• 1 tbsp ghee or coconut oil 
• 1/3 cup (50g) cashews 
• 2 branches of fresh curry leaves (available in the fresh produce section)

Method for OVEN: 

1. Preheat oven 160°C/140°C (fan forced)
2. Heat oil in an oven-proof casserole dish over medium-high heat. Cook lamb shanks in batches, turning, for 5 minutes. Transfer to a plate. 
3. Add onion and eggplant to the same pan and cook for 3 minutes. 
4. Stir in Sri Lankan Chicken Curry Simmer Sauce and water. Return lamb shanks and cover with some of the sauce. Cover. Bake 2 -2 ½ hours or until tender and meat is flaking off the bone. 

Method for SLOW COOKER:

1. Heat oil in a large frying pan over medium-high heat. Cook lamb shanks for 5 minutes. Transfer to a plate.
2. Add onion, eggplant, Sri Lankan Chicken Curry Simmer Sauce and stock to slow cooker. Place lamb shanks on top. Cover and cook HIGH 4 HOURS (LOW 6-8 HOURS). Meat should be falling off the bone.

Optional: Cashew and Curry Leaf Topping 

1. Just before curry is ready to serve, heat ghee or coconut oil in a frying pan over medium-high heat. Add cashews and curry leaves and cook, stirring for 1 minute or until cashews are golden and curry leaves crispy.
2. Serve lamb shank curry topped with cashew and curry leaves.
3. Serve with roti and enjoy!