Jamaican-Style Curry Lamb Shanks

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 589kcal

4 lamb shanks
4 tablespoons Jamaican curry powder like Cool Runnings
6 medium potatoes
3 stalks green onion
3 sprigs fresh thyme
5 cloves garlic
1 scotch bonnet pepper or substitute habanero (same heat) or jalapeno (mild)
1.5 teaspoon chicken bouillon salt containing like Better Than Bouillon, or adjust salt quantity
1 teaspoons salt
1 teaspoon black pepper
3 tablespoons vegetable oil for browning the shanks
2 cup water possibly more if cooking in oven

Optional marinade (recommended): Rub lamb shanks with the salt and 1-2 tablespoons of the curry powder. Refrigerate 24–48 hours.
Prep aromatic base: Blend or finely chop garlic, ginger, and chili. Mix with bouillon and water. Set aside.
Sear the lamb shanks: Heat oil over high heat. Sear shanks 6–8 minutes until well browned.
Prep the vegetables: Cube the potatoes and thinly slice the green onion.
Assemble: Place most potatoes in the bottom of the pot. Set shanks on top, then remaining potatoes, green onions, and thyme. Pour over the aromatic base liquid.
Cook:
Pressure cooker: High pressure 1 hour. Natural release 10–15 minutes.
Oven: Cover and cook at 165 °C / 325 °F for 2.5–4 hours, until meat pulls from the bone.
Finish: Taste, adjust seasoning. Serve hot with rice or other side.