Vindaloo lamb shanks

    Vindaloo lamb shanks

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    About this recipe: This is a unique take on vindaloo, with rich depth of flavour. The vinegar adds the same bite that you expect to find in a regular vindaloo, but with the marinated and roasted shanks, the flavours are intensified to create a mouthwatering experience!

    Serves: 4 

    • 4 lamb shanks
    • 120ml cider vinegar
    • 60ml vegetable oil
    • 2 teaspoons salt
    • 1 tablespoon tamarind paste
    • 1 1/2 tablespoons garam masala
    • 1 onion, chopped
    • 8 cloves garlic, peeled
    • 5 tablespoons sliced fresh ginger
    • 150g cherry tomatoes
    • 120ml water
    • 1 1/2 teaspoons cayenne pepper
    • 1 1/2 teaspoons paprika
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cumin
    • 1 teaspoon ground mustard
    • 1 teaspoon ground black pepper
    • 3 tablespoons ghee (clarified butter)
    • 1 large onion, chopped
    • salt and ground black pepper to taste
    • 4 teaspoons soft brown sugar
    • 25g fresh coriander, for garnish (optional)

    Prep:30min  ›  Cook:4hr  ›  Extra time:8hr marinating  ›  Ready in:12hr30min 

    1. Place lamb shanks in a large resealable plastic bag. Whisk together cider vinegar, oil, salt, tamarind and garam masala, and pour into the bag. Squeeze out excess air and seal the bag. Marinate in the fridge for 8 hours or overnight.
    2. Preheat an oven to 230 C / Gas 8. Grease a foil-lined baking tray.
    3. Remove marinated lamb shanks and place on the prepared tray. 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 ghee in a large casserole 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 casserole, 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 casserole and cover with foil. Increase heat and simmer the sauce for a few minutes. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with coriander.

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