Slow Cooked Indian Lamb Shanks (Printable)
Tender lamb shanks braised in aromatic spices until falling off the bone, creating a rich Indian-style curry perfect for comforting meals.
# 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 Steps:
01 - Pat the lamb shanks thoroughly dry with paper towels and season generously with salt and black pepper on all sides.
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 onions. Cook for 1-2 minutes, stirring constantly, until fragrant and raw aroma dissipates.
05 - Stir in ground coriander, cumin, garam masala, turmeric, chili powder, black pepper, bay leaves, whole cloves, cardamom pods, and cinnamon stick. Toast spices for 1 minute, stirring constantly to prevent burning.
06 - Add canned chopped tomatoes to the pot. Cook for 5 minutes, stirring occasionally, until tomatoes break down and release their juices, forming a thick base.
07 - Return browned lamb shanks to the pot. Pour in lamb or beef stock and bring to a gentle simmer. Cover with tight-fitting lid, reduce heat to low, and cook for 2.5 hours. Turn shanks every 30 minutes to ensure even cooking.
08 - Remove lid and stir in plain yogurt, fresh chopped tomatoes, and sliced green chili if using. Simmer uncovered for 45-60 minutes, until lamb is fall-off-the-bone tender and sauce has thickened considerably.
09 - Skim any excess fat from the surface. Taste and adjust seasoning with additional salt if needed. Garnish generously with fresh chopped cilantro and serve with lemon wedges alongside steamed basmati rice or naan bread.
# Expert Advice:
01 -
- The low and slow cooking method transforms tough lamb shanks into impossibly tender meat that melts in your mouth
- Whole spices like cardamom and cinnamon infuse the sauce with layers of flavor you just cant get from ground spices alone
- Most of the cooking time is hands-off, leaving you free to relax while your kitchen fills with incredible aromas
02 -
- Always bring your yogurt to room temperature before adding it to the hot curry, stirring in a small amount of the hot sauce first to temper it, otherwise it may separate into grainy curds
- Resist the urge to rush the onion stage, as that deep, patient caramelization is what gives the sauce its rich, sweet backbone and complex flavor profile
03 -
- A pinch of sugar added with the tomatoes helps balance the acidity and encourages better caramelization
- Remove the whole spices before serving unless your guests appreciate crunching into whole cardamom pods