recipe: lamb shanks with rice and lentils in a yogurt butter curry sauce

I was a little hesitant about posting this recipe because I didn’t quanitify ANY of the spices — just tossed it all in there, but two personal friends of mine asked me to post it, so here goes!  I’m not very experienced in cooking with lamb, but the hubby loves it, so I thought I’d give it a go.  Off the fly, I came up with this recipe.

Lamb Shanks with Rice and Lentils in a Yogurt/Butter Curry Sauce


2 lamb shanks
2 1/2 cups bone broth (I used chicken)
2 stalks celery
2 extra large carrots
4 tbs garlic powder
3 tbs oregano

1 cup brown rice
1 cup red lentils
1/4 cup olive oil

1 cup full fat yogurt
4 tbs butter
3-4 tbs curry powder
2 tbs ginger powder
1 tbs onion powder
2 tsp corriander powder
1 tsp nutmeg
(the amounts of the spices are guesstimations — taste test to your liking!)


In a crock pot, slow cook the lamb in the bone broth with roughly chopped celery and carrots, garlic powder, and oregano on high for 6.5 hours.  Prepare your rice and red lentils in separate pans as you normally would.  When the red lentils are cooked, mash them up with a fork, add to the rice, add olive oil, and mix together.  In a separate sauce pan, melt your butter and add in all spices.  Stir and toast till fragrant.  Add in yogurt, stir and heat through.  Plate your lamb shanks and rice/lentil blend and top with the curry sauce. 

This recipe is gluten free, egg free, and soy free.  The curry sauce and rice/lentils blend is vegetarian and can easily be served with vegetables instead of meat. 


Recipe: lentils with brown and wild rice


While I’m not a vegan, one of my staple cookbooks is Veganomicon.  No matter what your food preferences, this cookbook will spice up your food life!  I’ve discovered so many great recipes from here to either use as main dishes, side dishes, or if I just HAVE to have meat in my meal, it’s an easy addition. 

My favorite recipe is their Lentils and Brown Rice with Caramelized Onions.  I have taken the basics of this recipe and switched it up into all different adaptations.  Here is just one of those tweaked recipes I enjoy:

Curried Lentils with Wild and Brown Rice (adapted from a Veganomicon original)


1/2 cup wild rice
1/2 cup brown rice
1 cup lentils (I used green)
1/2 cup pure olive oil
1/4 cup natural dark brown sugar

Spices to taste:
–All spice
–Sea Salt
–Ground black pepper

Method:  Boil 5 cups water and add the wild and brown rice; cover.  After 15 minutes, add the lentils, olive oil, sugar, and spices.  Cook till done, about 35-40 more minutes. 

The reason I say spices to taste is because I am terrible at measuring spices.  I just pour in what looks good, taste it, and modify based on how it tastes to me.  In this recipe, the prominent spices should be the curry, cumin, and cinnamon.  The remaining spices should be secondary accents.

This recipe is gluten free, egg free, soy free, dairy free, vegetarian, and vegan.