Nothing says winter more than a le creuset in the oven. This little one-pot-wonder will certainly warm you up! The recipe is super simple. The only trick, as with all great winter dishes, is that it needs to be started in the afternoon as it takes a couple of hours to cook. However, the prep time is very little. I have used a Massaman base for this but you could substitute for another curry base.

Serves 2

Ingredients
2 tsp olive oil
1/2 jar Massaman curry paste
2 lamb shanks, 3 if you’ve got a hungry boy to feed
1 x 250ml can of coconut milk
250ml chicken stock
1 large desiree potato, 1.5cm dice
1 red capsicum, sliced
handful green beans, cut into thirds
1/4 cup dry-roated peanuts, chopped
steamed rice to serve

Method
Preheat the oven to 180°C. In an oven-proof pan heat oil and massaman curry paste. Once the aromatics of the paste have released add the lamb shanks. Once browned add the coconut milk and stock.

Cover the pot and place in the oven. The shanks will need to cook for about 2 hours until tender. After an hour add the potato and stir through the sauce. If the shanks are sitting out of the fluid, turn them over and return to the oven.  With about 20 minutes to go (when the shanks are pretty soft and almost falling off the bone) add the capsicum and beans to the pot. Stir them through and return it to the oven. At this point, get the rice on.

Once the rice is ready the veggies should all be cooked – the potatoes will be incredibly creamy (they are in fact so amazing you’ll struggle to stop eating them). Sprinkle with peanuts and serve with steamed rice and naan – perfect for mopping up the sauce.

For a lighter option, why not try caramel chicken?

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