The Best Oven Roasted Curry Lamb Shanks Turned Into Tasty Wontons

My family loves slow-roasted meats all year long. It’s easy to tire of the same old dinner proteins. I like to spice things up quite often in my kitchen. For me, it’s about creating exciting meals, ut that can also be transformed into something even more delicious later on. My oven-roasted curry lamb shanks can do just that! This dish can be dinner right out of the oven served with broccolini over polenta, OR these lamb shanks can transform into a delicious treat like wontons. No matter what preparation you decide, you cannot go wrong.

There are two crucial things in this equation building a proper flavor profile and how you roast your shanks. For optimal tenderness and flavor, I use roasting bags. HOWEVER, the idea of using plastic never sat well with me. I want the benefit of a roasting bag without the toxic additives of plastic. I used If You Care Non-Stick Parchment Roasting Bags to prepare this recipe, and it was the best decision. There are many benefits to cooking on parchment. For one, it’s a great way to cook healthy, delicious meals without using a lot of fats or oils. Parchment cooking is also a very efficient way to cook, as it requires minimal cleanup. Plus, it’s environmentally friendly, as there is no waste from the cooking process.

For this recipe, these Non-Stick Parchment Roasting Bags lock in the moisture allowing all of my wonderful curry flavors to develop. The best part is the reveal. Instead of fussing with tight knots and lava-like plastic, I just ripped open the parchment on the pan – an exciting moment for me. It was kind of like Christmas morning, lamb shank edition. The parchment oven roasting bag contained all the juices, and once we were done serving, cleanup was a breeze. Non-Stick Parchment Roasting Bags for the win!

Curry Lamb Wonton Ingredients:

• Lamb Shanks are the star of this dish, but you can use any cut of lamb you prefer. I used a rack of lamb that I trimmed into individual shanks.
• Oil I used vegetable oil when developing my spices. You can use canola, olive oil, or grapeseed oil as well
• Curry Powder, Cumin, Coriander (ground)is a fantastic spice blend that will add flavor to your lamb. I used yellow curry powder or Jamaican curry powder in this preparation. However, feel free to experiment with other curries as well
• Onion (diced) I like a smaller dice to ensure this flavor makes its way throughout the dish.
• Reb Bell Pepper adds color and flavor. I chop these small as well. They cook down faster and allow for easier stuffing when preparing your wontons
• Garlic cloves (minced) Garlic is a mainstay in my Caribbean and Asian dishes
• Ginger (peeled and minced) ginger is a beautiful flavor addition to this dish and helps to offset the richness of the lamb
• Red Chili (optional) this spice adds an excellent depth of flavor and a touch of heat
• Sugar gives the dish a balance of sweetness. For this dish, I like to use brown sugar. The more flavor, the better; however, any sugar will do.
• Salt I keep both Kosher and Pink Himalayan salt in my kitchen either will work great.
• Bay Leaf is one of those spiced that doesn’t seem to do much, but these leaves provide a subtle flavor undercurrent that supports the more robust spices.
• Thyme and curry, like salt and sugar, are BFFs. It adds a hint of herbaceousness to balance the intensity of curry.
• Allspice berries are a staple in Caribbean cooking for sweet and savory meals. These little berries add a pop of cinnamon and nutmeg-like spice and warmth that plays very well with curry.
• Coconut Milk gives the dish a beautiful creaminess and helps to emulsify the curry sauce allowing it to coat your lamb for maximum flavor absorption.
• Cilantro is this dish’s equivalent to parmesan on pasta cilantro offers that clean finish that brings the entire dish together.

How To make Curry Lamb Shanks From Skratch

1. Preheat oven
2. Rinse and pat dry lamb shanks
3. Season shanks with salt, pepper, powdered curry, cumin, and ginger
4. In a saute pan, heat oil
5. Add powdered curry, cumin, allspice berries mix
6. Add garlic, ginger, onion, red bell pepper
7. Add coconut milk, bay leaf, and thyme, simmer
8. Finish with cilantro
9. On a large baking sheet, Add lamb shanks to the If You Care Non-Stick Parchment Roasting Bags.
10. Pour curry sauce onto prepared shanks
11. Seal bag and roast for 3 1/2 to 4 1/2 hours

How To make Curry Lamb Wontons From Skratch

1. Shred roasted lamb shanks and set aside
2. Open and separate wonton wrappers and cut them into 2.5-inch squares
3. Dab water onto the inside edges of the wonton wrapper
4. Add one teaspoon of shredded meat and fold one corner to the opposite to create a triangle shape.
5. Heat 1-2 cups of cooking oil in a frying pan
6. Once hot, turn down to medium and fry wontons for 1 minute +/- on each side
7. Drain on a paper towel and serve immediately with chutney or sweet chili sauce.

What Are Lamb Shanks?

Lamb shanks are a cut of meat from the leg of a lamb. Lamb shanks are tough and flavorful and are best simmered in moist environments.

Similar cuts of meat to lamb shanks would include:

– Lamb shoulder: This cut is from the upper part of the lamb leg and is generally less tender than the shank. It is best roasted slowly or braised.

– Lamb neck: This cut is from the lower part of the lamb leg and is tougher than other cuts. It is best braised or stewed.

– Lamb leg: This is the whole leg of a lamb and is the most popular cut for lamb roasts. It can be roasted, braised, or stewed.

…But I’m Not A Fan of Lamb

If you’re not a fan of lamb, or you’re looking for a different cut of meat to try, here are a few other suggestions:

– Beef brisket: This cut is from the cow’s lower chest and is usually tough and fatty. It is best simmered in moist environments, like inside these Non-Stick Parchment Roasting Bags.

– Pork shoulder: This blade, originating from the pig’s upper arm and shoulder, is a hard, fatty slice. It should be cooked in a moist environment if possible.

– Stew meat: This is a cut of meat that has been chopped into small pieces and is best cooked in moist heat.

How Long Does It Take To Roast Lamb Shanks?

If you are roasting the lamb shanks in an oven, they will take between 2 and 3 hours to cook. The best temperature is between 300-325 degrees Fahrenheit.

How Long Does Curry Lamb Last?

Curry lamb will last in the fridge for up to four days or in the freezer for up to two months. Make sure to reheat it before eating.

What Are Wonton Wrappers?

Wonton wrappers are dough made from flour, water, and eggs. They are generally square in shape and used to make wontons, a Chinese dumpling. Wonton wrappers can also be used to make other types of dumplings and egg rolls, and spring rolls. They are sturdy, easy to use, and easy to store

Where Can I Buy Wonton Wrappers?

Wonton wrappers, aka Egg Roll wrappers, can be found in the frozen food section of most grocery stores. They are usually sold in packages of 50-100 wrappers.

What’s The Best Way To Store Wontons?

Wontons can be stored in the fridge for a few days or in the freezer for a few months. To store your curry lamb wontons in the refrigerator, place them in an airtight container or storage bag. To store them in the freezer, place them in a storage bag and freeze them for a few hours. Once they are frozen, you can transfer them to a storage container or ziplock bag. When ready to eat them, simply remove them from the freezer and let them thaw in the fridge overnight.

Look no further than these oven-roasted curry lamb shanks if you’re looking for a delicious and easy-to-make lamb dish! These shanks are cooked in a parchment oven roasting bag sealed in the flavor and keep the meat moist and tender. This dish is incredibly simple to make – all you need are lamb shanks, a few seasonings that will level up your spice cabinet, herbs, and a love of a great sauce. So easy, so delicious, and so versatile!