Lamb Shank is just so fancy to look at ! It’s a meat lover’s dream. I have a couple of different recipes for it but I’m posting this one for now . If you want to impress someone, this is how ya do it!
I served it with an Afghani Chickpea Pulao(essentially rice cooked in some sort of stock). I will post the recipe for that soon .
This is super easy to make ,the more time you give it to marinade, the deeper the flavor will be! It’s also great for freezing,you put on the marinade and freeze and take it out the day when you just don’t want to cook! The stove will do the work for you! Enjoy!
Ingredients:
1 lamb/mutton shank (4-6 pounds), Make deep slits on front and back with a sharp knife.
1/2 cup yogurt -juiceof 3 lemons
1/2 cup ketchup or tamarind concentrate
4 tablespoons Ginger garlic paste
4 tablespoons coriander powder
2 to 3 tablespoons cayenne pepper (depending on the size of your roast)
3 tablespoons salt
3 tablespoons cumin powder
1 tablespoon Garam Masala
Directions:
Mix all the ingredients in a bowl and slather on the lamb in a tray or a turkey bag(that’s how I do it), making sure it gets deep into the slits that you make.
Leave it to marinade for 24 to 48 hours
In a large pot ( which the lamb can fit in), put two cups of water and the lamb, heat it up to a boil and then bring it down to low and cook for 2 to 3 hours on the lowest setting of your stove, be sure to keep on checking so it doesn’t stick, if it does add some more water.
Lamb will be done when it is falling off the bone.On a serving dish, take it out and reduce the sauce on medium heat if it is not thick enough, pour over the lamb shank . Garnish with cilantro and pine nuts and if you’re up for making rice(that’s another post)!
Feast away and if you happen to make it, tag#thespicedhome.
Feedback is always loved 💗.