Slow Cooked Indian Lamb Shanks (Print Version)
Tender lamb shanks braised in aromatic spices, slow-cooked until falling off the bone with rich, flavorful curry.
# What You 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 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
# How To Make:
01 - Pat the lamb shanks thoroughly dry with paper towels. Generously season all sides with salt and black pepper.
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 from pot and set aside on a plate.
03 - Add sliced onions to the same pot. Sauté over medium heat, stirring occasionally, until golden brown and caramelized, about 10 minutes.
04 - Stir in minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
05 - Add all ground spices (coriander, cumin, garam masala, turmeric, chili powder) and whole spices (bay leaves, cloves, cardamom pods, cinnamon stick). Toast for 1 minute, stirring continuously to release essential oils.
06 - Add chopped canned tomatoes. Cook for 5 minutes, stirring occasionally, until tomatoes break down and release their juices.
07 - Return seared lamb shanks to the pot. Pour in stock and bring to a gentle simmer. Cover with tight-fitting lid, reduce heat to low, and cook for 2 ½ hours. Turn shanks every 30-40 minutes to ensure even cooking.
08 - Remove lid and stir in yogurt, fresh chopped tomatoes, and sliced green chili if using. Simmer uncovered for 45-60 minutes, until lamb is fork-tender and sauce has thickened considerably.
09 - Skim excess fat from surface if desired. Taste sauce and adjust salt seasoning as needed.
10 - Transfer lamb shanks to serving platter. Spoon thickened sauce over meat. Garnish generously with chopped fresh cilantro and accompany with lemon wedges.
# Expert Tips:
01 -
- The meat becomes so tender it falls apart with just a fork, no knife needed
- Your kitchen will smell incredible while this simmers away
- Most of the cooking is hands-off time, letting the oven do all the work
02 -
- The yogurt can curdle if added too early or boiled vigorously, so stir it in gently during the final simmer
- Patting the meat dry before searing is crucial, otherwise it will steam instead of develop that flavorful brown crust
03 -
- Let the shanks come to room temperature before searing for more even browning
- If the sauce reduces too much, add warm stock rather than water