Lamb Shank Vindaloo3 Reviews
- Prep: 30 min
- Cook: 3 hr 50 min
- Ready In: 12 hr 20 min
“I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing.” - by Chef John
Original recipe yields 4 servings
- 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.
- Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.
- 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.
- Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.
- Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 523 cal
- 37 g
- 19.7 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 re..." See morecipe for 2 lamb shanks and used the leftover sauce on chicken. YUM! Best I have had!!"
Chef Wyle E. Coyote
"Thank you, Chef John! These are probably the best lamb shanks we've ever made and eaten. A bit labor intensive, but worth every minute. My guy has an onion allergy, so we made this sans onion, but ..." See morewith a bit more garlic than the recipe calls, other than that followed the recipe exactly. This is definitely a keeper. Thank you again!"
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