Slow Cooked Indian Lamb Shanks (Printable)
Tender lamb shanks in aromatic spices, slow-cooked to perfection. 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 ounces chopped tomatoes (1 can)
17 - 1 ⅔ cups lamb or beef stock
18 - ⅓ cup plain yogurt
→ Vegetables
19 - 2 medium tomatoes, chopped
20 - 1 green chili, sliced (optional)
→ Garnish
21 - Fresh cilantro, chopped
22 - Lemon wedges
# Steps:
01 - Pat the lamb shanks dry with paper towels and season generously with salt and pepper on all sides.
02 - In a large heavy-based pot or Dutch oven, heat the vegetable oil 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 - Add the sliced onions to the same pot and sauté until golden brown and caramelized, about 10 minutes. Stir occasionally 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) along with whole spices (bay leaves, cloves, cardamom pods, cinnamon stick). Toast for 1 minute, stirring constantly to release their aromatic oils.
06 - Add the chopped canned tomatoes and cook for 5 minutes, allowing them to soften and release their juices, forming a thick base.
07 - Return the seared lamb shanks to the pot. Pour in the stock and bring to a gentle simmer. Ensure the liquid nearly covers the shanks.
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 and tenderness.
09 - Remove the lid and stir in the yogurt, fresh tomatoes, and green chili if using. Simmer uncovered for another 45-60 minutes until the lamb is fork-tender and falling off the bone, and the sauce has thickened to a rich consistency.
10 - Skim any excess fat from the surface if desired. Taste and adjust seasoning with additional salt as needed.
11 - Transfer to serving plates, garnish generously with fresh chopped cilantro, and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The meat literally falls off the bone, making it perfect for people who think eating lamb is too much work
- Your house will smell incredible for hours, building anticipation like nothing else
02 -
- The yogurt can curdle if your sauce is boiling too hard, so stir it in gently and keep the heat low
- Letting the dish rest for 10 minutes before serving actually makes it taste better, gives the flavors time to settle
03 -
- Browning the onions properly is the difference between good and great, take your time
- A splash of vinegar in the final sauce brightens everything up if it feels too heavy