Slow Cooked Indian Lamb Shanks (Print Version)
Tender lamb shanks braised in aromatic spices until falling off the bone, creating a rich curry perfect for comforting meals.
# What You'll Need:
→ Meat
01 - 4 lamb shanks (approximately 12 ounces 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 ounces canned chopped tomatoes
17 - 1 2/3 cups lamb or beef stock
18 - 1/3 cup plain yogurt
→ Vegetables
19 - 2 medium tomatoes, chopped
20 - 1 green chili, sliced
→ Garnish
21 - Fresh cilantro, chopped
22 - Lemon wedges
# Directions:
01 - Pat the lamb shanks dry with paper towels and season generously with salt and pepper on all sides.
02 - Heat vegetable oil in a large heavy-based pot or Dutch oven over medium-high heat. Sear lamb shanks on all sides until deeply browned, approximately 3-4 minutes per side. Remove and set aside.
03 - Add sliced onions to the same pot and sauté until golden brown and caramelized, about 10 minutes. Stir occasionally to prevent burning.
04 - Add 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) and whole spices (bay leaves, cloves, cardamom pods, cinnamon stick). Toast for 1 minute, stirring constantly until fragrant.
06 - Add chopped tomatoes to the pot and cook for 5 minutes, allowing them to soften and release their juices into the spice mixture.
07 - Return the seared lamb shanks to the pot. Pour in the stock and bring the mixture to a gentle simmer.
08 - 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.
09 - Stir in the yogurt, fresh tomatoes, and green chili. Simmer uncovered for another 45-60 minutes until the lamb is fork-tender and falling off the bone. The sauce should be thickened.
10 - Skim any excess fat from the surface if desired. Adjust seasoning with additional salt to taste.
11 - Garnish with fresh chopped cilantro and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The meat falls off the bone without any effort from you
- Your house will smell like an Indian kitchen for days
02 -
- The yogurt can curdle if you add it too quickly or boil it hard
- Letting the shanks rest in the sauce makes them even more tender
03 -
- Take your time with the onions, they are the backbone of the dish
- Let the pot come to room temperature before refrigerating leftovers