Jamaican-Style Curry Lamb Shanks

Jamaican-inspired curry lamb shanks with potatoes, garlic, ginger, chili, thyme, and authentic Jamaican curry powder, cooked until tender in the oven or pressure cooker.

This isn't a traditional Jamaican recipe but a recipe inspired by the flavors and ingredients used in Jamaican cuisine.

When I was still living in Toronto there was a period that I made Jamaican-style curry goat with potatoes so often it sort of became my thing.

I didn't realize until I moved to the Netherlands and tried to replicate it with the curry powders I could find over here that there's a big difference between Caribbean-style curry powder (Jamaican in particular) and Indian-style curry powder.

My husband and I would opine constantly on the general state of things and dearth of adequate curry powders. Why can't we find a good yellow curry powder here. They were all warm toned. And never mind trying to find economical goat meat in Amsterdam. Not a chance.

Finally, last summer my aunt from Toronto surprised me with a Costco-sized container of Cool Runnings Jamaican Curry Powder and it was like the clouds parted.

While savoring my first few bites of these curry lamb shanks, I had a long think about the lingering question. It's been bothering me for years. Why are Caribbean curry powders (Jamaican in particular) so different as to not be substitutable?

And finally it dawned on me. It's that Jamaican curry doesn't have the warming spices common in Indian curry powders like cardamom, cinnamon, clove etc.

Jamaican curry is turmeric forward with a sharp hit of fenugreek. The resulting stew has a depth of flavor and aroma that is truly unsubstitutable.

So word to the wise, use Jamaican curry powder in this recipe for the real deal experience.

Ingredients

• Lamb Shanks: Lamb shanks respond really well to pressure cooking and slow cooking in the oven.
• Potatoes: If you have both waxy and floury potatoes then a mix of both is the best of both worlds. Floury potatoes will break down and thicken the sauce while waxy will hold their shape to keep some distinct potato chunks in it.
• Aromatics: Garlic, ginger, chili, green onion and thyme: A distinctly Jamaican combination. Use scotch bonnet chili peppers if you can source them or otherwise habanero peppers (same level of heat) or jalapeno (much milder).
• Seasoning: Salt, pepper and that all important Jamaican curry powder.
• Chicken bouillon: A chicken bouillon cube or paste (like Better than Bouillon) is a short cut to add more complexity and savory flavor. If you don't have bouillon on hand then be sure to substitute ¾ of a teaspoon of salt (for cooking) then taste and adjust seasoning to your preference.

Instructions

These shanks are technically prepared by braising in the pressure cooker since there is minimal liquid involved and the pieces are whole.

You can still get great results it will just take longer so plan on a slow cook if you're using the oven.

If you're using the oven, start preheating to 165 °C / 325 °F.

Sear the Shanks

First you're going to sear the lamb shanks in oil over high heat to get some color on them. This helps build the flavor base of the curry.

You can also do this directly in an Instant Pot (if using) on the sauté function, but mine always auto-shuts off and says it's too hot so I just use a separate non-stick skillet then transfer to the pot.

Likewise, you can sear directly in the pot you're using in the oven. I like my Le Creuset braiser for this kind of thing. It's enameled cast iron (3.3 liter / 3.5 quart) with a heavy lid to seal in steam and juices.

The lamb shanks should take take 6-8 minutes to sear. If you're nimble you can use that time to quickly prep the rest of the ingredients.

Flavor Development Tip: Marinate Ahead in Salt & Curry Powder

If you are making this dish ahead of time I strongly recommend rubbing the shanks with 1 teaspoon salt and 1-2 tablespoons curry powder (in that order).

Let them marinate in this dry rub for 24 to 48 hours ahead in the fridge. This increases the tenderness of the shanks and flavor complexity since the curry powder is also seared along with the shanks.

Prep the rest of the ingredients

• Wash the potatoes and cube them - no need to peel. Put most of the potatoes in a layer on the bottom of the pot - save some for the top.
• Roughly dice up the green onion into rings;
• If you have a food processor or chopper - toss the garlic, ginger, and chili in and give it a good whiz. Then add the chicken bouillon and 2 cups water - mix a bit more and then set aside.
• If you don't have electric help them you'll need to finely chop the chili and grate or mash the ginger and garlic. Then mix with chicken bouillon and water.

Once the lamb is seared, put it in the pot over the layer of potatoes. Layer the remaining cubed potatoes on top and then put in the diced green onion and thyme sprigs. Pour in all the liquid with the ginger, garlic and chili - try to evenly pour the liquid over the contents of the pot.

Cook: Instant Pot or Oven

Pressure Cooker

If you're using a pressure cooker it couldn't be easier. Close it up and cook on high pressure for one hour, followed by a natural pressure release of 10-15 minutes.

Oven

Put the covered pot in the oven at 165 °C / 325 °F and cook covered for at least 2.5 hours. Check doneness - the shank meat should be pulling away from the bone and very tender. If not then continue cooking up to 4 hours.

Taste and Finish

Once the shanks are cooked, taste the sauce and adjust seasoning to your liking. Add more salt if desired until it tastes just right.

Serving Suggestion

These shanks are so flavorful they're great with plain white rice.

If you want to jazz it up serve with Jamaican Rice and Peas and some fried overripe plantains for sweetness.

Recipe

Related Recipes

Here are more recipes inspired by Latin and Caribbean flavors.