Slow Cooked Indian Lamb Shanks (Printable version)
Tender lamb shanks braised in aromatic Indian spices until fall-off-the-bone, creating a rich and flavorful curry perfect for a comforting meal.
# 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 - 1.75 cups lamb or beef stock
18 - 0.4 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 thoroughly dry with paper towels and season generously on all sides with salt and pepper.
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 and set aside on a plate.
03 - In the same pot, add the sliced onions 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, stirring constantly until fragrant but not browned.
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 essential 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 seared lamb shanks to the pot. Pour in the lamb or beef stock and bring the mixture to a gentle simmer.
08 - Cover the pot 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 plain yogurt, fresh chopped tomatoes, and sliced green chili. Simmer uncovered for another 45-60 minutes, until the lamb is fork-tender and the sauce has thickened considerably.
10 - Skim any excess fat from the surface if desired. Adjust seasoning with additional salt to taste.
11 - Garnish generously with fresh chopped cilantro and serve immediately with lemon wedges on the side.
# Expert advice:
01 -
- The meat literally falls off the bone, making every bite impossibly tender without any fancy techniques
- Whole spices create layers of flavor that develop beautifully over slow cooking
- One pot does all the work while your kitchen fills with the most incredible aromas
02 -
- Sear the meat really hard before anything else, as those browned bits create the foundation of flavor in the final dish
- Let the onions cook until they're properly brown, not just soft, or you'll miss crucial sweetness
- The yogurt can curdle if added too early or if the heat is too high, so wait until the end and stir gently
03 -
- Toast your whole spices briefly in a dry pan before adding them to the pot for even more flavor
- Skim the fat only at the very end, not during cooking, to keep the meat moist