Slow Cooked Indian Lamb Shanks (Printable)
Tender lamb shanks braised in aromatic spices until fall-off-the-bone, creating a rich curry perfect for comforting meals.
# What You’ll Need:
→ Meat
01 - 4 lamb shanks (about 12 oz each)
02 - 2 tablespoons vegetable oil
→ Aromatics
03 - 2 large onions, finely sliced
04 - 4 garlic cloves, minced
05 - 2-inch piece fresh ginger, grated
→ Spices
06 - 1 tablespoon ground coriander
07 - 1 tablespoon ground cumin
08 - 2 teaspoons garam masala
09 - 1 teaspoon ground turmeric
10 - 1 teaspoon chili powder
11 - 1 teaspoon 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 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 Steps:
01 - Pat the lamb shanks dry and season generously with salt and pepper.
02 - In a large heavy-based pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the lamb shanks on all sides until browned. Remove and set aside.
03 - In the same pot, add the onions and sauté until golden brown, about 10 minutes.
04 - Add the garlic and ginger, cook for 1-2 minutes until fragrant.
05 - Stir in all ground and whole spices. Toast for 1 minute, stirring constantly.
06 - Add the chopped tomatoes and cook for 5 minutes, letting them soften and release juices.
07 - Return the lamb shanks to the pot. Pour in the stock and bring to a simmer.
08 - Cover with a tight-fitting lid, reduce heat to low, and cook gently for 2.5 hours, turning shanks occasionally.
09 - Stir in the yogurt, fresh tomatoes, and green chili. Simmer uncovered for another 45-60 minutes, until the lamb is very tender and sauce is thickened.
10 - Skim excess fat if desired. Adjust seasoning with salt. Garnish with fresh cilantro and serve with lemon wedges.
# Expert Advice:
01 -
- The meat becomes impossibly tender after hours of gentle braising, literally falling off the bone when you look at it
- The spice blend creates layers of flavor that develop and deepen over the long cooking time
- This dish tastes even better the next day, making it perfect for meal prep or feeding a crowd
02 -
- Patting the lamb completely dry before searing makes the difference between a browned crust and steamed grey meat
- Letting the onions caramelize properly adds natural sweetness that balances the spices
- Adding the yogurt at the end prevents it from separating during the long cooking time
03 -
- Make this a day ahead. The flavors meld beautifully overnight and any excess fat solidifies on top for easy removal
- Use full-fat yogurt. Low-fat versions can curdle more easily and lack the luxurious texture