Lamb Shank Vindaloo

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.

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Reviews (3)

Your Rating:

3

nancy

Jan. 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 re..." See morecipe for 2 lamb shanks and used the leftover sauce on chicken. YUM! Best I have had!!"

2

Chef Wyle E. Coyote

Jan. 8, 2013

"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!"

2

Kelly

Oct. 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...." See more"