Slow Cooked Indian Lamb Shanks (Printable version)
Tender lamb shanks braised in aromatic spices until fall-off-the-bone, creating a rich and flavorful curry.
# What You'll Need:
→ Meat
01 - 4 lamb shanks (about 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 oz can chopped tomatoes
17 - 1 ¾ cups lamb or beef stock
18 - ⅓ cup plain yogurt
→ Vegetables
19 - 2 medium tomatoes, chopped
20 - 1 green chili, sliced
→ Garnish
21 - Fresh cilantro, chopped
22 - Lemon wedges
# How to Prepare:
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, about 3-4 minutes per side. Remove and set aside on a plate.
03 - In the same pot, add the sliced onions. Sauté over medium heat, stirring occasionally, until golden brown and caramelized, about 10 minutes.
04 - Add the minced garlic and grated ginger to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant and raw aroma dissipates.
05 - Stir in the ground coriander, cumin, garam masala, turmeric, chili powder, black pepper, bay leaves, whole cloves, cardamom pods, and cinnamon stick. Toast for 1 minute, stirring constantly to release the essential oils.
06 - Add the canned chopped tomatoes and cook for 5 minutes, stirring occasionally, until they soften and release their juices to form a thick base.
07 - Return the browned lamb shanks to the pot. Pour in the stock and bring to a gentle simmer. Cover with a tight-fitting lid, reduce heat to low, and cook gently for 2.5 hours, turning the shanks every 30 minutes to ensure even cooking.
08 - Remove the lid and stir in the yogurt, fresh chopped tomatoes, and sliced green chili. Simmer uncovered for 45-60 minutes, stirring occasionally, until the lamb meat is falling off the bone and the sauce has thickened to a rich consistency.
09 - Skim any excess fat from the surface. Taste and adjust seasoning with salt if needed. Transfer to a serving platter, garnish generously with fresh cilantro, and serve with lemon wedges on the side.
# Expert advice:
01 -
- The spices build layers of flavor that deepen with every hour of slow cooking, rewarding patience with complexity you cannot rush.
- Yogurt stirred in near the end creates the most velvety sauce while keeping the dish gluten-free and family-friendly.
02 -
- The yogurt will curdle if you add it too early or over high heat, so wait until the final stage and keep the temperature gentle when you stir it in.
- Skimming the excess fat at the end makes a lighter dish, but that fat carries so much flavor, so only remove it if you are very sensitive to richness.
03 -
- If the sauce reduces too much during cooking, just add a splash of water or stock rather than letting it get too thick and concentrated.
- Removing the whole spices before serving makes for easier eating, but I like leaving the cinnamon stick and cardamom in for visual appeal at the table.