4.6 5

Braised Lamb Shanks with Garlic and Indian Spices

Rajat Parr braises his ultratender lamb shanks in a rich mix of red wine, tomatoes and cinnamon.


slideshow  More Indian Recipes


  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 3 tablespoons vegetable oil
  • 4 lamb shanks (5 pounds total)
  • Salt and freshly ground pepper
  • 1 medium onion, coarsely chopped
  • 1 head of garlic, separated into cloves and peeled
  • 1/2 cup coarsely chopped fresh ginger
  • One 14-ounce can crushed tomatoes
  • 3 cups dry red wine, such as Syrah
  • 1 quart chicken stock
  • 4 whole cloves
  • 2 cardamom pods
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • One 1/2-inch cinnamon stick
  • 1/4 cup thinly sliced mint leaves
  • Cheesy Farro-and-Tomato Risotto, for serving


  1. Preheat the oven to 325°. In an enameled cast-iron casserole, heat the oil. Season the lamb with salt and pepper and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a bowl.
  2. Add the onion to the casserole and cook over moderate heat, stirring, until softened, 7 minutes. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, 2 minutes. Add the crushed tomatoes and cook until very thick, 2 minutes. Add the red wine and boil for 3 minutes. Add the chicken stock, cloves, cardamom, coriander, cumin and cinnamon and bring to a boil. Add the lamb and any accumulated juices and cover. Braise in the oven for 2 hours, turning once, until the meat is very tender.
  3. Transfer the lamb to a bowl and cover with foil. Strain the braising liquid into a large skillet and skim off the fat. Boil over high heat until reduced to 2 cups, 20 minutes; season with salt and pepper. Add the lamb to the skillet, cover and simmer over low heat, turning the shanks a few times, until heated through, 3 minutes. Transfer the shanks and sauce to shallow bowls, garnish with the mint and serve with Cheesy Farro-and-Tomato Risotto.

Suggested Pairing

Rajat Parr serves this with a spicy Syrah.

Contributed By Photo © Anna Williams Published November 2009

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


493657 2013-12-06 Rajat Parr braising|christmas|dinner-party|easter|new-years-eve|indian|4|staff-favorite november-2009,Rajat Parr,RN74,braised lamb shanks,garlic and indian spices,indian food,lamb recipe recipes,braised-lamb-shanks-with-garlic-and-indian-spices 493657