Lamb Shank Vindaloo

6 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    3 h 50 m
  • Ready In

    12 h 20 m
Chef John
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (6)

Rate This Recipe
Cathy Myers
6

Cathy Myers

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

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

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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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