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Lamb Shank Vindaloo
Lamb Shank Vindaloo
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Prep Time:
30 minutes
Cook Time:
230 minutes
Total Time:
740 minutes
Slow-cooked lamb shanks in aromatic spices like garam masala, ginger, and paprika, with a hint of cayenne, onions, and garlic for a flavorful twist on traditional Indian vindaloo.
Ingredients:
  • 4 lamb shanks
  • 0.5 cup cider vinegar
  • 0.25 cup vegetable oil
  • 2 teaspoons salt
  • 1 tablespoon tamarind concentrate
  • 1.5 tablespoons garam masala
  • 1 onion, chopped
  • 8 cloves garlic, peeled
  • 0.33333334326744 cup sliced fresh ginger
  • 1 cup cherry tomatoes
  • 1.5 teaspoons cayenne pepper
  • 1.5 teaspoons paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground mustard
  • 1 teaspoon ground black pepper
  • 3 tablespoons ghee (clarified butter)
  • 1 large onion, chopped
  • 4 teaspoons brown sugar
  • 0.5 cup fresh cilantro, for garnish
Instructions:
  • In a large resealable bag, combine lamb shanks with a mixture of cider vinegar, oil, salt, tamarind concentrate, and garam masala. Ensure the bag is sealed tight, and marinate in the fridge for 8 hours or overnight.
  • Preheat your oven to a toasty 450 degrees F (230 degrees C) and generously grease a baking sheet lined with foil.
  • Take out the marinated lamb shanks from the bag and lay them on the prepared baking sheet. Sprinkle salt on all sides. Roast in the preheated oven until nicely browned, about 15 to 20 minutes, while keeping the marinade in the bag for later use.
  • In a blender, blend 1 onion, garlic, ginger, cherry tomatoes, and water until smooth. Set aside.
  • Mix together cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
  • In a large stockpot, melt clarified butter over medium-high heat. Caramelize 1 onion until golden brown and softened, around 30 minutes. Lower the heat to medium and add the cayenne pepper mixture. Sauté until fragrant, approximately 2 minutes.
  • Transfer the flavorful marinade from the bag into the stockpot, then combine it with the tomato-onion mixture and brown sugar. Bring the mixture to a gentle simmer. Nestle the succulent lamb shanks in the pan, lower the heat, cover, and gently cook, rotating occasionally, until the meat is soft and fork-tender, which will take around 3 to 4 hours.
  • Take out the lamb from the pot and cover it with foil. Raise the heat and let the sauce simmer for a few minutes while skimming off any fat. Taste and add salt to adjust seasoning if necessary. Serve the lamb shanks with the sauce spooned over them and garnish with cilantro.

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