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My review
Lamb Shank Vindaloo
68k
Chef John
"I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing."
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Ingredients
12 h 20 m servings 523Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Place lamb shanks in a large resealable plastic bag. Whisk together cider vinegar, oil, salt, tamarind concentrate, and garam masala in a bowl, and pour into the bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.
- Remove marinated lamb shanks and place on the prepared baking sheet. Season all sides with salt. Roast in the preheated oven until well-browned, 15 to 20 minutes. Reserve marinade in the bag.
- Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.
- Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
- Melt clarified butter in a large stockpot over medium-high heat. Cook and stir 1 onion until softened and well-browned, about 30 minutes. Reduce heat to medium and pour in cayenne pepper mixture. Cook and stir until spices are aromatic, about 2 minutes.
- Pour marinade from the bag into the stockpot, and stir in tomato-onion mixture and brown sugar. Bring mixture to a simmer. Place lamb shanks in the pan and reduce heat to low. Cover and cook, turning occasionally, until meat is tender and easily pierced with a fork, 3 to 4 hours.
- Remove lamb from the pot and cover with foil. Increase heat and simmer the sauce for a few minutes, skimming the fat from the top. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with cilantro.
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Footnotes
- Chef's Note:
- To make clarified butter, melt the butter over low heat and skim off the white milk solids.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
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Most helpful positive review
1/31/2013
Excellent! You could taste every spice and had just alittle bite which, to me, was perfect! I added 1/2 c more tomato and a tad more brown sugar to extend the sauce as I like a lot. I made the f...
Most helpful critical review
1/22/2016
Lots of exposure to Indian food at our house but this was so spicy that we had to do a major intervention! Added a cup of peanut butter and some sugar. Served with sour cream to mix in...was v...
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Newest
1/31/2013
Excellent! You could taste every spice and had just alittle bite which, to me, was perfect! I added 1/2 c more tomato and a tad more brown sugar to extend the sauce as I like a lot. I made the f...
11/1/2013
Hands down the best Lamb Vindaloo we have eaten! I cooked two lamb shanks for hubbie and I yet kept all the other ingredients the same as we like it saucey. When I reached for the tamarind in th...
10/28/2012
This recipe is not difficult, just time consuming...and so worth it!!! I do recommend watching the tutorial. It really helps in simplifying the process.
1/8/2013
Thank you, Chef John! These are probably the best lamb shanks we've ever made and eaten. A bit labor intensive, but worth every minute. My guy has an onion allergy, so we made this sans onion...
4/4/2018
This was delicious. Oven searing the lamb shanks is a nice way to go because they are such an awkward shape to pan fry. Similarly, the blender method means that you can get a smooth sauce with...
3/24/2014
What a taste explosion! Before starting the meal, realize that it is time consuming. My wife does not understand why I make meals that are so involved but...this was well worth the effort.
1/20/2014
I tried this recipe today loved it! I have tried this meal at Indian restaurants before and had tried to make it based on my taste bud memories but it didn't come out the same as this recipe an...
5/22/2019
The first time I made this, I followed the recipe exactly and it was excellent! The second time I made it, I was looking for something a little lighter, so I used boneless, skinless chicken thig...