Recipe Hyderabad style lamb shanks

[Morning Glory]

This indulgent lamb dish is packed with aromatic flavours. Lamb shanks can be bought relatively inexpensively in the UK, but do need long slow cooking. The result is well worth it as the meat literally falls off the bone. Serve with rice or naan bread.

Ingredients (serves 2)
2 tbsp of vegetable oil
2 cinnamon sticks
4 cardamom pods (lightly crushed)
6 cloves
1 large onion, sliced
2 lamb shanks
1 tbsp grated ginger
1 tbsp grated garlic
1 tsp turmeric
1 tsp hot chilli powder (or more, to taste)
1 tsp cumin
1 tbsp tbsp of ground coriander
2 tbsp plain yoghurt
½ tin chopped tomatoes
Salt to taste
½ tbsp of garam masala
A few mint leaves and crispy fried onions (optional), to garnish

Method

1. Heat the oil in a large pan. Add the cinnamon, cardamom, and cloves and sauté for a minute until they become fragrant. Add the sliced onions and sauté over a medium heat, stirring occasionally, until golden brown
2. Add the lamb shanks and cook over medium heat for five minutes, stirring constantly. Remove the lamb shanks and set aside.
3. Add ginger and garlic, stir well for a couple of minutes and then add the turmeric, chilli, cumin and coriander powder. Sauté for a further five minutes.
4. Add the yoghurt and simmer gently for 5 minutes.
5. Add the chopped tomato and simmer for 5 minutes.
6. Place the lamb shanks back in the pan, turning them in the sauce. Add hot water to cover the shanks and simmer for at least 3 hrs or until the meat is soft.
7. Remove the lamb shanks and cook the sauce for approximately 10 minutes, to reduce it and produce a thick ‘masala’. Add salt to taste.
8. Place the shanks back into the sauce, cover and simmer to heat through. Stir in the garam masala.
9. To serve, sprinkle with mint leaves and crispy onion.

 

[TastyReuben]

Wow, stunning!

 

[Morning Glory]

Wow, stunning!

Thank you. I cooked this a while ago and didn't get round to writing it up.

 

[The Late Night Gourmet]

I love the technique used here. What was your measure of "soft" when you checked it? Did it have to separate from the shank? I have to admit, this is something I might make in a pressure cooker, then finish in an oven, but I'm certain I'd miss out on the infusion of flavor that would come from the stovetop.

 

[Morning Glory]

I love the technique used here. What was your measure of "soft" when you checked it? Did it have to separate from the shank? I have to admit, this is something I might make in a pressure cooker, then finish in an oven, but I'm certain I'd miss out on the infusion of flavor that would come from the stovetop.

You know when the lamb is ready. It shrinks back revealing more of the
bone and is simply incredibly soft when you insert a knife.

I don't know if it would work in a pressure cooker. Its very easy to just leave it simmering for 3 hrs. Just check occasionally.