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Lamb Shank Rogan Josh

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Ingredients

Adjust Servings:
2 lbs lamb shanks (2)
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground nutmeg
2 tablespoons vegetable oil or 2 tablespoons olive oil
1/2 large yellow onion thinly sliced

Nutritional information

834.4
Calories
427 g
Calories From Fat
47.5 g
Total Fat
16.7 g
Saturated Fat
272 mg
Cholesterol
753.2 mg
Sodium
16.6 g
Carbs
3 g
Dietary Fiber
8.2 g
Sugars
82.2 g
Protein
419g
Serving Size

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Lamb Shank Rogan Josh

Features:
    Cuisine:

    I make this recipe about every other month now, because we love it so much. The long cooking time fills the house with wonderful aromas, and the meat is so tender and flavorful!

    • 210 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Lamb Shank Rogan Josh,This rogan josh recipe is a result of my having prepared Lene’s version (recipe #124635) and having made many tweaks in the ingredients and method. I hope you find it as useful and delicious as my family has! The meat is so tender and the sauce goes so well with other Indian dishes, it’s one of our favorites.,I make this recipe about every other month now, because we love it so much. The long cooking time fills the house with wonderful aromas, and the meat is so tender and flavorful!,This rogan josh recipe is a result of my having prepared Lene’s version (recipe #124635) and having made many tweaks in the ingredients and method. I hope you find it as useful and delicious as my family has! The meat is so tender and the sauce goes so well with other Indian dishes, it’s one of our favorites.


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    Steps

    1
    Done

    With Paper Towels, Gently Pat Any Excess Moisture from the Lamb Shanks. Set Aside.

    2
    Done

    in a Gallon-Sized Ziplock or Other Bag, Combine the Flour, Chili Powder, Coriander, Ginger, Cumin, Salt and Nutmeg. Add the Lamb Shanks and Shake to Dust the Shanks in the Mixture.

    3
    Done

    in a Large Dutch Oven (use My Big, Round Le Cruset Pot), Heat the Oil Over Medium Heat. Add the Dusted Lamb Shanks from the Bag. Reserve Any Remaining Flour/Spice Mixture from the Bag, Setting It Aside.

    4
    Done

    Brown the Lamb on All Sides For About 7 to 10 Minutes, Careful not to Let the Flour/Spice Mixture Burn. Transfer the Browned Meat to a Plate and Set Aside.

    5
    Done

    Add the Thinly Sliced Onion and Celery to the Dutch Oven and Saut For 5 to 7 Minutes Until the Onion Is Golden Brown. Add the Reserved Flour/Spice Mixture and Cook For 1 Minute, Stirring Continuously. Stir in the Stock and Yogurt Until Well Mixed.

    6
    Done

    Return the Browned Lamb to the Dutch Oven, Turning the Shanks So That They're Covered in Sauce. Add the Cracked Cardamom Pods and Saffron and Bring to a Gentle Boil. Cover Tightly With Dutch Oven Lid and Cook at Medium Low For 90 Minutes.

    7
    Done

    Add the Tomatoes (and Tomato Sauce, If You Feel the There's not Enough Liquid in the Pot) and Cook For an Additional 40 to 60 Minutes Until the Lamb Is Tender and Falling Away from the Bone.

    8
    Done

    Separate the Meat from the Bone/Fat/Gristle and Serve With the Sauce (which I Prefer to Put Through a Gravy-Fat Separator, First).

    9
    Done

    Serve Hot With Rice and Naan. Saag Aloo or Curried Lentils Also Go Well With This Dish!

    10
    Done

    Note: Make Sure Your Spices Aren't Stale or the Flavorings in This Dish Simply Won't Be Nearly as Delicious.

    Avatar Of Halia Peck

    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

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