Roadside LAMB Shanks
- 30m Prep Time
- 2h Cook Time
- 4h Ready In
Lamb shanks are marinated in a fragrant spice paste, roasted, then braised in a yogurt-based sauce until tender. This hearty dish is perfect for sharing.
Ingredients
- 3 lamb shanks
- lamb shanks
- 1 tbsp white poppy seeds
- 4 cinnamon sticks
- 2 black cardamom pods
- 6 green cardamom pods
- 4 cloves
- 2 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tsp Szechuan pepper
- 2 onions chopped
- 8 garlic cloves chopped
- fresh root ginger peeled and roughly chopped
- green chillies chopped
- fresh mint leaves
- 2 tsp ground turmeric
- 1 tsp chilli powder
- 2 tbsp vegetable oil
- salt
- fresh root ginger peeled and roughly chopped
- 6 garlic cloves chopped
- 2 tbsp vegetable oil
- 2 bay leaves
- 3 onions finely chopped
- plain yogurt
- 1 tsp ground turmeric
- 2 tsp gram flour
- 2 tsp chilli powder
- 2 tbsp ground coriander
- 1 tsp ground cumin
- saffron strands
- rosewater
Nutrition (per serving, estimated)
Estimated based off 22 of 32 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 582 mg
- Iron: 7.95 mg
- Magnesium: 111 mg
- Phosphorus: 489 mg
- Potassium: 1338 mg
- Zinc: 4.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 lamb shanks
- lamb shanks
- 1 tbsp white poppy seeds
- 4 cinnamon sticks
- 2 black cardamom pods
- 6 green cardamom pods
- 4 cloves
- 2 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tsp Szechuan pepper
- fresh mint leaves
- 2 tsp ground turmeric
- 1 tsp chilli powder
- 2 tbsp vegetable oil
- salt
- 2 tbsp vegetable oil
- 2 bay leaves
- plain yogurt
- 1 tsp ground turmeric
- 2 tsp gram flour
- 2 tsp chilli powder
- 2 tbsp ground coriander
- 1 tsp ground cumin
- saffron strands
- rosewater
Prepare
- Chop 2 onions
- Chop 8 garlic cloves
- fresh root ginger, peeled and roughly chopped
- Chop green chillies
- fresh root ginger, peeled and roughly chopped
- Chop 6 garlic cloves
- 3 onions, finely chopped
Let's Cook
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Step 1.
Using a small knife or skewer, make deep holes evenly all over the lamb shanks.
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Step 2.
In a frying pan over low heat, toast the poppy seeds, cinnamon sticks, black and green cardamom pods, cloves, fennel seeds, cumin seeds, and Szechuan pepper until fragrant, about 2-3 minutes. Grind the toasted spices to a fine powder using a pestle and mortar or spice grinder.
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Step 3.
In a food processor, combine the chopped onions, garlic, ginger, green chillies, and mint leaves; blend to a fine paste. Transfer to a bowl and mix in the ground turmeric, chilli powder, vegetable oil, and salt to taste. Add the ground toasted spices and mix well. Rub this marinade all over the lamb shanks, ensuring it gets into the holes. Cover and let marinate at room temperature for 1 hour, or refrigerate for up to 24 hours.
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Step 4.
Preheat the oven to 190°C/375°F/gas 5.
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Step 5.
Place the marinated lamb shanks on a baking sheet and roast in the oven for 20 minutes.
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Step 6.
While the lamb roasts, make the sauce: Using a pestle and mortar, pound the ginger and garlic to a paste. Heat 2 tablespoons vegetable oil in a deep ovenproof pot (large enough to hold the lamb) over medium heat. Add the bay leaves and finely chopped onions; cook, stirring occasionally, until the onions turn light brown, about 8-10 minutes. Add the ginger-garlic paste and cook for 1 minute. In a separate bowl, whisk together the plain yogurt, ground turmeric, gram flour, chilli powder, ground coriander, ground cumin, and saffron strands. Remove the pot from the heat, stir in the spiced yogurt mixture until well combined, then return to low heat and simmer gently for 2-3 minutes. Add 350-450ml (1½-1¾ cups) water and bring to a simmer.
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Step 7.
After the lamb has roasted for 20 minutes, remove it from the oven. Transfer the lamb shanks and any juices from the baking sheet into the pot with the sauce. Skim off any excess fat from the surface. Add salt to taste and stir in the rosewater. Cover the pot with a lid and return to the oven. Reduce the oven temperature to 180°C/350°F/gas 4 and cook for about 2 hours, occasionally ladling the sauce over the lamb to keep it moist.
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Step 8.
Remove the lid from the pot, baste the lamb with the sauce, and return to the oven uncovered for another 15-20 minutes, or until the meat is very soft and tender and pulls apart easily.
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Step 9.
Serve the lamb shanks with a fresh crunchy Mowgli Slaw (see page 140) or your choice of salad.