Lamb shanks

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Lamb shanks


Cooking Time

Preparation Time :4 Hr 0 Min

Cook Time : 40 Min

Total Time : 4 Hr 40 Min


Serves : 4
  • 4 nos lamb shanks

  • 4 nos cinnamon sticks

  • 4 nos cardamom pods

  • 6 nos cloves

  • 3 nos small onions, peeled and finely sliced

  • 1 1/2 tbsp ginger paste

  • 1 1/2 tbsp garlic paste

  • 1 tsp ground turmeric

  • 2 tsp ground cumin

  • 2 tbsp ground coriander

  • 1 tsp chili powder

  • 4 tbsp yoghurt

  • 3 nos ripe tomatoes.large

  • 4 tbsp vegetable oil

  • 1/2 tbsp garnish:garam masala powder

  • 3 tbsp mashed sweet potato

  • 1 tbsp chopped green beans


  • Heat oil in a large sauce pan.Add on cinnamon , cardamom and cloves and saute for half minute.
  • Add the sliced onions and sauté over a medium heat, stirring occasionally, until golden brown
  • Add the lamb shanks and cook over high heat for five minutes, stirring constantly
  • Add ginger and garlic paste, stir well for a couple of minutes and then add the turmeric, chilli, cumin and coriander powders and salt.
  • Sauté for a further five minutes. Add the yoghurt and sauté for a further 5 minutes over high heat
  • Add the chopped tomato, stir and allow to simmer for 5 minutes or until the oil separates from the masala
  • Add enough hot water to cover the shanks and bring to a boil. Cover with a lid, simmer and cook until the lamb is done, approximately 3-4 hours or until the meat just starts to come away from the bone
  • Remove from the flame and allow the lamb shanks to cool in the liquid. Remove the shanks using a pair of tongs and strain the cooking liquid into a clean pot
  • Cook the strained liquid for a further 10 minutes or until reduced to the desired consistency and season to taste with salt
  • To finish, add the cooked shanks back into the sauce, cover and simmer for a further 15 minutes
  • Sprinkle with garam masala powder and chopped green beans in the Sweet Potato mash base. Serve immediately