Lamb Shank Vindaloo

Lamb shanks are slow cooked with garam masala, ginger, paprika, cayenne, onions, and garlic for a tasty variation of a classic Indian vindaloo recipe.

• Preparation Time: 30 mins
• Cooking Time: 3 hr 50 mins
• Total Time: 4 hr 20 mins
• Calories: 523 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 2 teaspoons salt
• 1 onion, chopped
• 4 teaspoons brown sugar
• 1 large onion, chopped
• 1 teaspoon ground black pepper
• salt and ground black pepper to taste
• 1 teaspoon ground mustard
• 1 teaspoon ground cumin
• 1 tablespoon tamarind concentrate
• 1 cup cherry tomatoes
• 3 tablespoons ghee (clarified butter)
• 4 lamb shanks
• 8 cloves garlic, peeled
• 0.25 cup vegetable oil
• 0.5 cup water
• 0.5 cup cider vinegar
• 1.5 teaspoons cayenne pepper
• 1.5 teaspoons paprika
• 1.5 tablespoons garam masala
• 0.33333334326744 cup sliced fresh ginger
• 0.5 cup fresh cilantro, for garnish

Recipe Instructions

Step 1

Whisk cider vinegar, oil, garam masala, tamarind concentrate, and 2 teaspoons salt together in a bowl and pour into a resealable plastic bag. Add lamb shanks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.

Step 2

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; grease foil.

Step 3

Remove lamb shanks from marinade; place on the prepared baking sheet and season with salt. Reserve marinade.

Step 4

Roast in the preheated oven until well-browned, 15 to 20 minutes.

Step 5

Meanwhile, combine 1 chopped onion, cherry tomatoes, water ginger, and garlic in a blender; blend until smooth. Set aside.

Step 6

Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and 1 teaspoon black pepper in a small bowl.

Step 7

Melt clarified butter in a large stockpot over medium-high heat. Add remaining 1 chopped onion; cook and stir until softened and well-browned, about 30 minutes. Reduce heat to medium; add cayenne spice mixture. Cook and stir until spices are aromatic, about 2 minutes.

Step 8

Add reserved marinade to the stockpot; stir in tomato-onion mixture and brown sugar. Bring to a simmer; add lamb shanks and reduce heat to low. Cover and cook, turning occasionally, until lamb is tender and easily pierced with a fork, 3 to 4 hours.

Step 9

Remove lamb from the pot; cover with foil. Increase heat; simmer sauce for 3 to 5 minutes, skimming fat from the top. Taste; add salt if needed. Spoon sauce over lamb shanks; garnish with cilantro.