Ingredients
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4 lamb shanks
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½ cup cider vinegar
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¼ cup vegetable oil
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2 teaspoons salt
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1 tablespoon tamarind concentrate
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1 ½ tablespoons garam masala
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1 onion, chopped
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8 cloves garlic, peeled
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⅓ cup sliced fresh ginger
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1 cup cherry tomatoes
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½ cup water
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1 ½ teaspoons cayenne pepper
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1 ½ teaspoons paprika
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1 teaspoon ground cinnamon
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1 teaspoon ground cumin
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1 teaspoon ground mustard
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1 teaspoon ground black pepper
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3 tablespoons ghee (clarified butter)
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1 large onion, chopped
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salt and ground black pepper to taste
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4 teaspoons brown sugar
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½ cup fresh cilantro, for garnish (Optional)
Directions
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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.
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Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.
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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.
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Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.
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Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
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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.
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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.
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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.
Chef's Note:
To make clarified butter, melt the butter over low heat and skim off the white milk solids.
Nutrition Facts (per serving)
523 | Calories |
37g | Fat |
20g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 523 | |
% Daily Value * | |
Total Fat 37g | 47% |
Saturated Fat 13g | 67% |
Cholesterol 114mg | 38% |
Sodium 1288mg | 56% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 4g | 14% |
Total Sugars 8g | |
Protein 29g | 57% |
Vitamin C 19mg | 21% |
Calcium 84mg | 6% |
Iron 4mg | 21% |
Potassium 695mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.