- 2 lamb shanks (medium)
- 3 tablespoons coconut oil (medium)
- 4 cups beef broth (medium)
- 3 cloves minced garlic
- 2 teaspoons ground ginger
- 1/4 onions (large
- 1 tablespoon garam masala (medium)
- 1/2 tablespoon coriander powder (medium)
- 1 teaspoon ground turmeric (medium)
- 1/2 teaspoon cumin (medium)
- 1/2 teaspoon chili powder (medium)
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon (medium)
- 2 bay leaves (medium)
- Add coconut oil to a medium-high heat pan and once hot add the shanks to the pan and brown on all sides.
- TIP: make sure the pan or pot you use can be transferred from stove top directly to the oven safely.Once browned remove the shanks from the pan and set aside.Add garlic, onion and all the spices to the pan and mix around.
- Once you smell the spices (about thirty seconds) and the onion cooks down a bit, add the shanks back in.Cover the shanks with beef broth submerging them only half way.
- Depending on your pan or pot this could be anywhere from 2 to 4 cups.Throw in a couple bay leaves (optional), stir around and cover with a lid.Place into a 325 degree Fahrenheit oven.
- Check on it after 45 minutes and turn the shanks over gently (liquid is hot).
- Repeat this two more times for a total of 135 minutes.When you pull it out after 135 minutes, remove the lid and place it back in the oven for 20 minutes to allow the liquid to reduce.Remove the pan or pot from the oven.
- At this point the shanks will be fall off the bone tender.
- If you prefer to have your sauce more thick (like we do in the video), remove the shanks and reduce further on the stove top.Once sauce is to your liking, place the shanks back in and enjoy!
Originally posted 2019-02-20 18:09:38.