Search thousands of recipes reviewed by home cooks like you.

Lamb Shank Vindaloo

Lamb Shank Vindaloo

  • Prep

    30 m
  • Cook

    3 h 50 m
  • Ready In

    12 h 20 m
Chef John

Chef John

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 523 kcal
  • 26%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 1346 mg
  • 54%

Based on a 2,000 calorie diet

Add to list

Directions

  1. 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.
  2. Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.
  3. 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.
  4. Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.
  5. Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
  6. 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.
  7. 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.
  8. 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.
  9. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Cathy Myers
6

Cathy Myers

11/1/2013

Hands down the best Lamb Vindaloo we have eaten! I cooked two lamb shanks for hubbie and I yet kept all the other ingredients the same as we like it saucey. When I reached for the tamarind in the refrigerator, I couldn't find it. I ran to the Buzz for substitution ideas. It was suggested that I use molasses and lemon juice. So I added 1 tbsp. molasses and 1 tsp. lemon juice. When putting the lemon juice back in the fridge, I saw the tamarind on the door! I went ahead and added it too. Just a little comic relief! Served with brown basmati rice, spinach paneer and garlic naan. Fabulous! Thanks Chef John!

nancy
6

nancy

1/31/2013

Excellent! You could taste every spice and had just alittle bite which, to me, was perfect! I added 1/2 c more tomato and a tad more brown sugar to extend the sauce as I like a lot. I made the full recipe for 2 lamb shanks and used the leftover sauce on chicken. YUM! Best I have had!!

Kelly
5

Kelly

10/28/2012

This recipe is not difficult, just time consuming...and so worth it!!! I do recommend watching the tutorial. It really helps in simplifying the process.

More reviews

Similar recipes

ADVERTISEMENT