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Braised Lamb Shanks – Stovetop & Oven Versions

Ingredients

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4 lamb shanks (about 1½–2 lb each)

2 tbsp olive oil

2 medium onions – finely sliced

4 cloves garlic – minced

1½ tsp salt (adjust to taste)

1 tsp black pepper

1½ tsp cumin powder

1 tsp coriander powder

1 tsp paprika

½ tsp turmeric powder

½ tsp red chili flakes (optional)

2 tbsp tomato paste

2 medium tomatoes – chopped or crushed

1 cup beef or chicken broth (plus a little extra if needed)

1 cinnamon stick (or ½ tsp ground cinnamon)

2 bay leaves

1 tsp dried thyme (or 2 sprigs fresh)

1 tbsp vinegar or lemon juice (for brightness)

2 tbsp chopped cilantro for garnish

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Version 1: Dutch Oven (Stovetop Slow Cooked)

1. Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the lamb shanks on all sides until nicely browned, then remove and set aside.

2. In the same pot, sauté the onions until golden brown, then add garlic and cook briefly until fragrant.

3. Add all the spices and stir to bloom them in the oil for about half a minute.

4. Stir in the tomato paste and cook until slightly darkened, then add the chopped tomatoes and cook until soft and saucy.

5. Pour in the broth, scraping up any browned bits from the bottom. Return the shanks to the pot and add the cinnamon stick, bay leaves, and thyme.

6. Cover tightly and reduce to low heat. Let it simmer gently for 2½–3 hours, turning the shanks occasionally, until the meat is tender and nearly falling off the bone.

7. Finish with vinegar or lemon juice, adjust salt to taste, and garnish with fresh cilantro before serving.

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   Version 2: Oven-Braised (Using a Roasting Pan)

8. Preheat the oven to 325°F (160°C).

9. Sear the lamb shanks in olive oil until browned on all sides, then set aside.

10. In the same pan, sauté onions until golden, then add garlic followed by the spices. Cook briefly to bring out their aroma.

11. Stir in the tomato paste and cook a few minutes until rich and thick, then add the chopped tomatoes and let them soften into the sauce.

12. Spread the masala base across the bottom of a deep roasting pan, place the browned shanks on top, and pour in the broth along with the cinnamon stick, bay leaves, and thyme. The liquid should come about one-third up the sides of the shanks.

13. Cover tightly with a lid or double layer of foil and bake for 2½–3 hours, turning and basting halfway through, until the meat is fork-tender and pulling away from the bone.

14. Finish with vinegar or lemon juice to balance the flavors. Optionally uncover and broil for a few minutes to caramelize the tops, then garnish with cilantro.