Recipe by Chef John
"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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1 1/2 tablespoons
sliced fresh ginger
1 1/2 teaspoons
1 1/2 teaspoons
ground black pepper
ghee (clarified butter)
salt and ground black pepper to taste
fresh cilantro, for garnish
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!!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Lamb Shank Vindaloo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 333
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