Lamb shanks are a great treat and easy to serve for a dinner party. Made several days ahead, they improve as they sit. Shanks take well to spicing from many regions, but my favourite are Indian flavours, since the spices cut through the richness and give the shanks a more balanced taste.
The recipe for curried peas and carrots is adapted from 50 Great Curries of India by Camellia Panjabi, a fascinating book that offers lessons on everything from the philosophy behind Indian cuisine to the understanding of spicing in authentic curries. This simple vegetable dish is exactly right for the rich lamb.
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