Lamb Shank Curry and Ratatouille

Take your palate to the Mediterranean with this flavorful lamb curry and ratatouille!

Deglaze is a chef’s term for adding some liquid to a pan (usually wine) after sautéeing some meat or vegetables. This allows you to put in all the flavor and juices from the sautéed meat or vegetables back into the sauce. To deglaze, pour in the liquid of choice, scrape the bottom of the pan, and mix well with the liquid.

Lamb Shank Curry and Ratatouille

Sau del Rosario
Take your palate to the Mediterranean with this flavorful lamb curry and ratatouille!
Prep Time 30 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 2 hours 30 minutes
Course Main Dishes
Cuisine Indian, Others
Servings 4


Lamb Shank Curry and Ratatouille

  • 4 pieces lamb use shanks
  • 1/2 Cup red curry powder
  • Salt
  • 1 head Garlic crushed
  • 1 large onion chopped
  • 3 stalks celery sliced
  • 2 medium-sized carrot chopped
  • 3 medium-sized tomatoes chopped
  • 3/4 Cup red wine
  • 8 cups chicken stock
  • 1 bay leaf
  • 3/4 Cup olive oil
  • 2 heads Garlic
  • 1 medium-sized bell pepper
  • 1/2 large zucchini
  • 2 medium-sized eggplant
  • 3 medium-sized tomatoes
  • 1/2 to 1 Cup chicken stock
  • handful fresh basil leaves
  • 25 pieces black olives
  • Salt


  • Rub lamb shanks with curry powder, salt, and pepper. Place shanks on a hot pan and sear all sides. Remove from heat and set aside.
  • Sauté garlic, onions, celery, carrots, and tomatoes in some oil. Deglaze with red wine.
  • Add the lamb shanks and pour in chicken stock and bay leaf. Simmer or braise for at least 1 hour or until lamb is almost falling off the bone. Season to taste.
  • While lamb is simmering, sauté garlic, bell pepper, zucchini, eggplant, and tomatoes with olive oil in another pan. Add a little chicken stock and simmer for 3 to 5 minutes. Add basil leaves and olives, then season with salt and pepper to taste.
  • Place lamb curry in a platter and serve with ratatouille on the side.
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