Lamb Shank Vindaloo Recipe - Allrecipes.com
Lamb Shank Vindaloo Recipe
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Lamb Shank Vindaloo
See how to make a spicy, Indian-style curried lamb stew. See more
  • READY IN 12+ hrs

Lamb Shank Vindaloo

Recipe by  

"I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Place lamb shanks in a large resealable plastic bag. Whisk together cider vinegar, oil, salt, tamarind concentrate, and garam masala in a bowl, and pour into the bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
  2. Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.
  3. Remove marinated lamb shanks and place on the prepared baking sheet. 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 clarified butter in a large stockpot 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 stockpot, 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 pot and cover with foil. Increase heat and simmer the sauce for a few minutes, skimming the fat from the top. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with cilantro.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 3 hrs 50 mins
  • READY IN 12 hrs 20 mins

Footnotes

  • Cook's Note:
  • To make clarified butter, melt the butter over low heat and skim off the white milk solids.
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Reviews More Reviews

Jan 31, 2013

Excellent! You could taste every spice and had just alittle bite which, to me, was perfect! I added 1/2 c more tomato and a tad more brown sugar to extend the sauce as I like a lot. I made the full recipe for 2 lamb shanks and used the leftover sauce on chicken. YUM! Best I have had!!

 
Nov 01, 2013

Hands down the best Lamb Vindaloo we have eaten! I cooked two lamb shanks for hubbie and I yet kept all the other ingredients the same as we like it saucey. When I reached for the tamarind in the refrigerator, I couldn't find it. I ran to the Buzz for substitution ideas. It was suggested that I use molasses and lemon juice. So I added 1 tbsp. molasses and 1 tsp. lemon juice. When putting the lemon juice back in the fridge, I saw the tamarind on the door! I went ahead and added it too. Just a little comic relief! Served with brown basmati rice, spinach paneer and garlic naan. Fabulous! Thanks Chef John!

 
Oct 28, 2012

This recipe is not difficult, just time consuming...and so worth it!!! I do recommend watching the tutorial. It really helps in simplifying the process.

 
Jan 08, 2013

Thank you, Chef John! These are probably the best lamb shanks we've ever made and eaten. A bit labor intensive, but worth every minute. My guy has an onion allergy, so we made this sans onion, but with a bit more garlic than the recipe calls, other than that followed the recipe exactly. This is definitely a keeper. Thank you again!

 
Mar 24, 2014

What a taste explosion! Before starting the meal, realize that it is time consuming. My wife does not understand why I make meals that are so involved but...this was well worth the effort.

 
Jan 20, 2014

I tried this recipe today loved it! I have tried this meal at Indian restaurants before and had tried to make it based on my taste bud memories but it didn't come out the same as this recipe and that is because I was missing some of the major ingredients it was given in this recipe. I love spicy foods and this food is definitely one of them!

 

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Nutrition

  • Calories
  • 523 kcal
  • 26%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 28.7 g
  • 57%
  • Sodium
  • 1346 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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