Lamb Shank Vindaloo

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Whisk cider vinegar, oil, garam masala, tamarind concentrate, and 2 teaspoons salt together in a bowl; pour into a resealable plastic bag. Add lamb shanks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; grease foil.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Remove lamb shanks from marinade and shake off excess; place on the prepared baking sheet and season with salt. Reserve marinade.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Roast in the preheated oven until well-browned, 15 to 20 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Meanwhile, combine 1 chopped onion, cherry tomatoes, water ginger, and garlic in a blender; blend until smooth. Set aside.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Melt clarified butter in a large stockpot over medium-high heat. Add remaining 1 chopped onion; cook and stir until softened and well-browned, about 30 minutes. Reduce heat to medium; add cayenne spice mixture. Cook and stir until spices are aromatic, about 2 minutes.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Add reserved marinade to the stockpot; stir in tomato-onion mixture and brown sugar. Bring to a simmer; add lamb shanks and reduce heat to low. Cover and cook, turning occasionally, until lamb is tender and easily pierced with a fork, 3 to 4 hours.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Remove lamb from the pot; cover with foil. Increase heat; simmer sauce for 3 to 5 minutes, skimming fat from the top. Taste; add salt if needed. Spoon sauce over lamb shanks; garnish with cilantro.'}

📊 Nutrition Facts

Per serving (4 servings total)