Rating: 5 stars 4.7
36 Ratings
  • 5 star values: 31
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing.

Recipe Summary

prep:
30 mins
cook:
3 hrs 50 mins
additional:
8 hrs
total:
12 hrs 20 mins
Servings:
4
Yield:
4 servings
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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 calories; protein 28.7g; carbohydrates 19.7g; fat 37g; cholesterol 113.9mg; sodium 1288.2mg. Full Nutrition
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