Slow Cooked Indian Lamb Shanks (Print View)
Tender lamb shanks slow-cooked in aromatic Indian spices until fall-off-the-bone, creating a rich, comforting curry.
# What You'll Need:
→ 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 2/3 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
# How to Make:
01 - Pat the lamb shanks thoroughly dry with paper towels. Generously season all sides with salt and pepper to taste.
02 - Heat vegetable oil in a large heavy-based pot or Dutch oven over medium-high heat. Add lamb shanks and sear on all sides until deeply browned, approximately 3-4 minutes per side. Remove shanks and set aside on a plate.
03 - In the same pot, add sliced onions. Sauté over medium heat, stirring occasionally, until golden brown and caramelized, about 10 minutes.
04 - Add minced garlic and grated ginger to the pot. Cook for 1-2 minutes, stirring constantly until fragrant and raw aroma dissipates.
05 - Stir in all ground spices (coriander, cumin, garam masala, turmeric, chili powder, black pepper) plus bay leaves, cloves, cardamom pods, and cinnamon stick. Toast for 1 minute, stirring constantly to release essential oils and prevent burning.
06 - Add canned chopped tomatoes to the pot. Cook for 5 minutes, stirring occasionally, until tomatoes soften completely and release their juices, creating a thick base.
07 - Return seared lamb shanks to the pot. Pour in stock and bring to a gentle simmer. Cover with a tight-fitting lid, reduce heat to low, and maintain a gentle simmer.
08 - Braise covered for 2.5 hours, turning shanks every 30-45 minutes to ensure even cooking. The lamb should become tender and start pulling away from the bone.
09 - Uncover the pot. Stir in yogurt, fresh chopped tomatoes, and green chili if using. Simmer uncovered for 45-60 minutes, stirring occasionally, until lamb is fall-off-the-bone tender and sauce has thickened nicely.
10 - Skim any excess fat from the surface. Taste and adjust seasoning with additional salt if needed. Garnish generously with fresh cilantro and serve immediately with lemon wedges on the side.
# Expert Suggestions:
01 -
- The meat becomes so tender it falls off the bone with just a gentle nudge from your fork
- The spice blend creates layers of flavor that develop beautifully over hours of cooking
- Most of the cooking time is hands-off, letting your oven do all the heavy lifting
02 -
- Patting the lamb completely dry before searing is the secret to getting a proper brown crust, which adds massive flavour
- Adding yogurt at the end instead of the beginning prevents it from curdling during the long cooking time
- The sauce will continue to thicken as it stands, so do not reduce it too much during cooking
03 -
- Temper your yogurt by whisking a small amount of the hot sauce into it before adding it to the pot, this prevents curdling
- If the sauce is too bitter from the tomatoes, add a teaspoon of honey or brown sugar to balance it