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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Note:

To make clarified butter, melt the butter over low heat and skim off the white milk solids.

Nutrition Facts

523.1 calories; protein 28.7g 57% DV; carbohydrates 19.7g 6% DV; fat 37g 57% DV; cholesterol 113.9mg 38% DV; sodium 1288.2mg 52% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2013
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 full recipe for 2 lamb shanks and used the leftover sauce on chicken. YUM! Best I have had!! Read More
(14)

Most helpful critical review

Rating: 3 stars
04/14/2020
Vindaloo is traditionally made with pork and many recipes for an authentic vindaloo call for as many as 20 fresh red chillies. The spiciness of vindaloo is a matter of taste... If you can obtain palm vinegar or jaggery, these will add a particularly Goan flavor to the dish. To impart your palate an authentic taste of vindaloo try some at www.thehanshotel.com Read More
(1)
35 Ratings
  • 5 star values: 30
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/31/2013
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 full recipe for 2 lamb shanks and used the leftover sauce on chicken. YUM! Best I have had!! Read More
(14)
Rating: 5 stars
11/01/2013
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 the refrigerator I couldn't find it. I ran to the Buzz for substitution ideas. It was suggested that I use molasses and lemon juice. So I added 1 tbsp. molasses and 1 tsp. lemon juice. When putting the lemon juice back in the fridge I saw the tamarind on the door! I went ahead and added it too. Just a little comic relief! Served with brown basmati rice spinach paneer and garlic naan. Fabulous! Thanks Chef John! Read More
(8)
Rating: 5 stars
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. Read More
(7)
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Rating: 5 stars
01/08/2013
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 but with a bit more garlic than the recipe calls other than that followed the recipe exactly. This is definitely a keeper. Thank you again! Read More
(2)
Rating: 5 stars
04/05/2018
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 without finely chopping anything! The texture of the finished product was excellent - tender and juicy but firm meat in a great deeply flavored sauce. I added half of the cayenne originally and then continued tasting and adding more towards the end to make sure I got the hot I liked. I also added a smidgen of brown sugar to lessen the harshness of the sauce. This is a great company dish because you can do all the prep and shove it in the oven hours before dinner. I served it with a simple roast veggie medley also prepared ahead of time and shoved in the oven 30 min before dinner (while the sauce thickened on the stove top.) and basmati rice with a touch of chicken bouillon and saffron. It s a great gourmet dinner with little fuss when your company is there! Read More
(1)
Rating: 5 stars
03/24/2014
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. Read More
(1)
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Rating: 5 stars
01/20/2014
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 and that is because I was missing some of the major ingredients it was given in this recipe. I love spicy foods and this food is definitely one of them! Read More
(1)
Rating: 3 stars
04/14/2020
Vindaloo is traditionally made with pork and many recipes for an authentic vindaloo call for as many as 20 fresh red chillies. The spiciness of vindaloo is a matter of taste... If you can obtain palm vinegar or jaggery, these will add a particularly Goan flavor to the dish. To impart your palate an authentic taste of vindaloo try some at www.thehanshotel.com Read More
(1)
Rating: 5 stars
06/28/2017
Chef John another great recipe. A fair amount of work but well worth the effort. My wife does not like lamb and I shy away from any type of vindaloo but I decided to give this one a lash. Found American lamb shanks in our local store recently instead of the imported lamb usually available. It did have a milder lamb taste and my wife hesitantly tried it. She raved about the meal. It was spicy hot but not overpowering. Could not find tamarind concentrate locally so I substituted a good quality Worcestershire Sauce as it contains tamarind. I did cook a couple of chicken thighs separately in some of the sauce as a backup plan. The chicken was also excellent but will be a meal for another day as we stuck with the lamb. Very happy I made this recipe. My wife has already invited the neighbors over so I will be cooking it again soon. Thanks again. Read More