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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 230 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shank	4			1613.8703	0.0	359.0408	9.0667
cider vinegar	1/2	cup		25.095	1.1114	0.0	0.0
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
salt	2	teaspoons		-	-	-	-
tamarind concentrate	1	tablespoon		1613.8703	0.0	359.0408	9.0667
garam masala	1 1/2	tablespoons		1613.8703	0.0	359.0408	9.0667
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	8	cloves	peeled	35.76	7.9344	1.5264	0.12
ginger	1/3	cup	sliced	25.6	5.6864	0.5824	0.24
cherry tomato	1	cup		1613.8703	0.0	359.0408	9.0667
water	1/2	cup		0.0	0.0	0.0	0.0
cayenne pepper	1 1/2	teaspoons		8.586	1.5290000000000001	0.3243	0.4663
paprika	1 1/2	teaspoons		9.729	1.8627	0.4878	0.4447
cinnamon	1	teaspoon	ground	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
mustard	1	teaspoon	ground	0.315	0.0545	0.0334	0.0049
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
ghee butter	3	tablespoons	clarified	1613.8703	0.0	359.0408	9.0667
onion	1		chopped	64.0	14.944	1.76	0.16
salt black pepper	to taste		ground	1613.8703	0.0	359.0408	9.0667
brown sugar	4	teaspoons		45.6	11.7708	0.0144	0.0
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.