Slow Cooked Indian Lamb Shanks (Printable)
Tender lamb shanks braised in aromatic spices until falling off the bone, creating a rich and comforting Indian-style curry.
# What you'll need:
→ Meat
01 - 4 lamb shanks (about 12 oz each)
02 - 2 tbsp vegetable oil
→ Aromatics
03 - 2 large onions, finely sliced
04 - 4 garlic cloves, minced
05 - 2-inch piece fresh ginger, grated
→ Spices
06 - 1 tbsp ground coriander
07 - 1 tbsp ground cumin
08 - 2 tsp garam masala
09 - 1 tsp ground turmeric
10 - 1 tsp chili powder
11 - 1 tsp 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 canned chopped tomatoes
17 - 1 ¾ cups lamb or beef stock
18 - ½ 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 it:
01 - Pat the lamb shanks dry and season generously 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 browned. Remove and set aside.
03 - In the same pot, add the onions and sauté until golden brown, about 10 minutes.
04 - Add the garlic and ginger, cook for 1–2 minutes until fragrant.
05 - Stir in all ground and whole spices. Toast for 1 minute, stirring constantly.
06 - Add the chopped tomatoes and cook for 5 minutes, letting them soften and release juices.
07 - Return the lamb shanks to the pot. Pour in the stock and bring to a simmer.
08 - Cover with a tight-fitting lid, reduce heat to low, and cook gently for 2.5 hours, turning shanks occasionally.
09 - Stir in the yogurt, fresh tomatoes, and green chili. Simmer uncovered for another 45–60 minutes, until the lamb is very tender and sauce is thickened.
10 - Skim excess fat if desired. Adjust seasoning with salt.
11 - Garnish with fresh cilantro and serve with lemon wedges.
# Expert Tips:
01 -
- The meat becomes impossibly tender while developing layers of flavor you cant get from quick cooking methods
- Whole spices like cinnamon and cardamom infuse the dish with authentic Indian restaurant quality aroma
- Leftovers taste even better after the flavors have had time to meld together overnight
02 -
- Getting the onions properly caramelized takes patience but creates the sweet foundation that balances the spices
- Whole spices can burn quickly, so keep them moving constantly during that first minute of toasting
- The yogurt can sometimes split if added too early or if the heat is too high, so stir it in gently after the initial cooking is done
03 -
- Toast your whole spices in a dry pan before adding them to the pot for even more aromatic flavor
- If the sauce reduces too much during cooking, just add a splash of water or stock to loosen it back up