Spicy and Flavorful Lamb Shank Vindaloo Recipe

Indulge in the fiery flavors of India with this delicious Lamb Shank Vindaloo recipe. Tender lamb shanks are slow-cooked in a rich and aromatic tomato-based sauce, infused with a blend of spices and chilies. The result is a meltingly tender meat that falls off the bone, coupled with a spicy and tangy gravy that will leave your taste buds craving for more. Perfect for a special occasion or when you want to impress your guests with an authentic Indian dish. Serve it with steamed rice or naan bread, and enjoy a true culinary delight!

Ingredients

• 4 lamb shanks
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 2-inch piece of ginger, grated
• 2 tablespoons vindaloo paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cinnamon powder
• 1/4 teaspoon cardamom powder
• 2 tablespoons vegetable oil
• 2 cups canned diced tomatoes
• 2 cups beef or vegetable stock
• 2 tablespoons white vinegar
• 2 tablespoons brown sugar
• 2 bay leaves
• 4-6 dried red chilies
• Salt, to taste
• Fresh cilantro, for garnish

Directions

1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onions and cook until golden brown.
2. Add the minced garlic and grated ginger to the pot. Cook for another 2 minutes, stirring continuously.
3. Add the vindaloo paste, cumin powder, coriander powder, turmeric powder, cinnamon powder, and cardamom powder to the pot. Stir well to coat the onions and spices.
4. Push the onion-spice mixture to one side of the pot and place the lamb shanks in the empty space. Brown the lamb shanks on all sides for about 5 minutes.
5. Add the canned diced tomatoes, beef or vegetable stock, white vinegar, brown sugar, bay leaves, dried red chilies, and salt to the pot. Stir everything together to combine.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the lamb shanks cook for 2-3 hours, or until the meat is tender and falls off the bone.
7. Once the lamb shanks are done, remove them from the pot and set aside. Increase the heat to medium-high and cook the sauce uncovered for about 10 minutes, or until it thickens slightly.
8. Return the lamb shanks to the pot and simmer for an additional 5 minutes to reheat them in the sauce.
9. Serve the Lamb Shank Vindaloo garnished with fresh cilantro. Accompany it with steamed rice or naan bread for a complete meal.

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