Braised Indian Lamb Shanks Recipe

Annie O'Sullivan

Ingredients for Braised Indian Lamb Shanks Recipe

• 2 lamb shanks
• 6 garlic cloves
• 1-inch piece ginger, peeled
• 1/4 cup yogurt
• 3/4 teaspoons garam masala
• 1/8 cup vegetable oil
• 4 small onions, sliced
• 3 medium tomatoes, coarsely chopped
• 3/4 tablespoons ground coriander
• 1/2 tablespoon ground cumin
• 3/4 teaspoons cayenne
• 1/8 teaspoon turmeric
• 3/4 teaspoons salt
• 1/2 cup dark rum
• 1/2 cup chicken stock
• Chopped fresh cilantro for garnish

In a food processor, combine garlic, ginger, yogurt and garam masala. Pierce a few holes in the shanks with the tip of a knife. Rub this marinade into the lamb shanks.

In a dutch oven, heat oil. Add onions, and cook until golden brown (you really need to wait for the color to develop here. This could take up to 15 minutes). Brown the lamb shanks on all sides. Add tomatoes and spices, cover and cook for about an hour. Be sure to turn the shanks every once in a while to ensure that the entire shank is absorbing the flavors.

Add the rum and chicken stock and cook for about another hour, or until the meat is very tender. Serve, topped with cilantro. I kept the lamb on the bone, but you could certainly remove and shred the meat and serve in the remaining sauce.

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