» Print Recipe
Heat oil in a heavy skillet with a tight-fitting lid.
Add shanks and brown slowly on all sides.
Remove shanks from pan.
Add flour and curry powder to drippings and blend well; add water and wine, stirring, until
Return shanks to pan, season with salt, garlic salt and pepper.
Top with onions.
Cover and simmer gently for 1½ hours until tender
» Metric Converter