Slow Cooked Indian Lamb Shanks (Printable)

Tender lamb shanks in aromatic Indian spices, slow-cooked until fall-off-the-bone for a rich, comforting curry.

# What You'll Need:

→ Meat

01 - 4 lamb shanks (approximately 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 - 14.5 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 Make It:

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. Sear the lamb shanks 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 the sliced onions. Sauté over medium heat, stirring occasionally, until golden brown and caramelized, about 10 minutes.
04 - Add the minced garlic and grated ginger to the caramelized onions. Cook for 1-2 minutes, stirring constantly, until fragrant and raw garlic aroma dissipates.
05 - Stir in all ground spices (coriander, cumin, garam masala, turmeric, chili powder, black pepper) plus whole spices (bay leaves, cloves, cardamom pods, cinnamon stick). Toast for 1 minute, stirring constantly to prevent burning.
06 - Add the canned chopped tomatoes to the pot. Cook for 5 minutes, stirring occasionally, until tomatoes soften and release their juices, forming a thick base.
07 - Return the seared lamb shanks to the pot, nestling them into the spice mixture. Pour in the lamb or beef stock and bring to a gentle simmer.
08 - Cover pot with a tight-fitting lid. Reduce heat to low and cook gently for 2.5 hours, turning the shanks every 30 minutes to ensure even cooking.
09 - Remove lid and stir in the plain yogurt, fresh chopped tomatoes, and sliced green chili. Simmer uncovered for 45-60 minutes, stirring occasionally, until lamb is fall-off-the-bone tender and sauce has thickened considerably.
10 - Skim any excess fat from the surface. Taste and adjust seasoning with additional salt if needed. Serve garnished generously with fresh chopped cilantro and lemon wedges on the side.

# Expert Advice:

01 -
  • The shanks transform into impossibly tender meat that melts in your mouth
  • Your kitchen will smell like an Indian restaurant for days afterward
  • Most of the cooking happens unattended, leaving you free to relax
  • The leftovers actually taste better the next day as flavors deepen
02 -
  • The yogurt can curdle if added to boiling liquid, so temper it by stirring in a spoonful of hot sauce first.
  • Don't rush the initial onion browning step, as this creates the deep flavor base that makes the dish exceptional.
  • The lamb is done when a fork slides in easily and the meat is pulling away from the bone.
03 -
  • If the sauce is too thin at the end, remove the shanks and simmer the sauce on high heat until reduced.
  • A pinch of sugar added with the tomatoes helps balance the acidity and deepen the color.
  • Toast your whole spices in a dry pan before adding them to the pot for extra fragrance.

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