Slow Cooked Indian Lamb Shanks (Print)
Tender lamb shanks braised in aromatic spices, slow-cooked until fall-off-the-bone for a rich, comforting curry.
# Ingredient list:
→ Meat
01 - 4 lamb shanks (approximately 12 oz each)
02 - 2 tablespoons vegetable oil
→ Aromatics
03 - 2 large onions, finely sliced
04 - 4 garlic cloves, minced
05 - 2-inch piece fresh ginger, grated
→ Spices
06 - 1 tablespoon ground coriander
07 - 1 tablespoon ground cumin
08 - 2 teaspoons garam masala
09 - 1 teaspoon ground turmeric
10 - 1 teaspoon chili powder
11 - 1 teaspoon ground black pepper
12 - 2 bay leaves
13 - 4 whole cloves
14 - 4 green cardamom pods, lightly crushed
15 - 1 cinnamon stick
→ Liquids & Base
16 - 14.5 oz can chopped tomatoes
17 - 1 3/4 cups lamb or beef stock
18 - 1/3 cup plain yogurt
→ Vegetables
19 - 2 medium tomatoes, chopped
20 - 1 green chili, sliced (optional)
→ Garnish
21 - Fresh cilantro, chopped
22 - Lemon wedges
# Directions:
01 - Pat the lamb shanks thoroughly dry with paper towels and season generously with salt and pepper on all sides.
02 - Heat the vegetable oil in a large heavy-based pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until deeply browned, approximately 3-4 minutes per side. Remove from pot and set aside.
03 - In the same pot, add the sliced onions and sauté until golden brown and caramelized, about 10 minutes. Stir frequently to prevent burning.
04 - Add the minced garlic and grated ginger to the pot. Cook for 1-2 minutes until fragrant, stirring constantly to prevent sticking.
05 - Stir in all ground spices (coriander, cumin, garam masala, turmeric, chili powder, black pepper) plus whole spices (bay leaves, cloves, cardamom pods, cinnamon stick). Toast for 1 minute, stirring constantly to release their aromatic oils.
06 - Add the canned chopped tomatoes to the pot and cook for 5 minutes, allowing them to break down and release their juices into the spice mixture.
07 - Return the browned lamb shanks to the pot. Pour in the stock and bring to a gentle simmer. Cover with a tight-fitting lid, reduce heat to low, and cook gently for 2.5 hours. Turn the shanks occasionally to ensure even cooking.
08 - Stir in the yogurt, fresh chopped tomatoes, and green chili. Simmer uncovered for another 45-60 minutes until the lamb is fall-off-the-bone tender and the sauce has thickened to a rich consistency.
09 - Skim any excess fat from the surface if desired. Taste and adjust seasoning with additional salt if needed.
10 - Garnish generously with fresh chopped cilantro and serve immediately with lemon wedges alongside steamed basmati rice or naan bread.
# Expert Tips:
01 -
- The lamb becomes so tender it falls apart at the mere suggestion of a fork
- Your kitchen will smell better than any restaurant Ive ever visited
- This is the dish that makes people ask when youre having them over again
02 -
- The yogurt can curdle if you add it too early or if the heat is too high so wait until the very end and stir gently
- Skimming the fat at the end makes for a cleaner sauce but some people love that extra richness so its your call
03 -
- Taste your sauce before adding any salt at the end since the stock and yogurt both contribute saltiness
- If the sauce is too thin at the end remove the lamb and reduce it on the stove until it coats the back of a spoon