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Fall-Off-the-Bone Madras Lamb Shanks with Creamy Coconut Curry and Aromatic Indian Spices

Tender lamb shanks slow-cooked in a rich, aromatic Madras curry sauce with creamy coconut milk, inspired by the flavors of South India.

  • Total Time: 3 hours 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 lamb shanks
  • 2 tablespoons vegetable oil
  • 1 large onion, finely diced
  • 5 garlic cloves, minced
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons Madras curry powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • 4 cardamom pods, lightly crushed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can coconut milk
  • 1 cup beef or chicken broth
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Fresh cilantro for garnish

Instructions

  1. Season the lamb shanks with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and brown the shanks on all sides, about 8 minutes total. Remove and set aside.
  2. In the same pot, add the onion and cook until softened, about 5 minutes. Add garlic and ginger, cook 1 minute more.
  3. Stir in the Madras curry powder, cumin, coriander, turmeric, smoked paprika, cinnamon, cardamom pods, salt, and pepper. Cook until fragrant, about 1 minute.
  4. Add tomato paste and cook, stirring, for 2 minutes. Pour in the diced tomatoes, coconut milk, broth, bay leaves, cinnamon stick, and brown sugar. Bring to a simmer.
  5. Return the lamb shanks to the pot, submerging them in the sauce. Cover and cook on low heat for 2.5–3 hours, until the meat is tender and falling off the bone.
  6. Remove the bay leaves and cinnamon stick. Stir in lime juice. Taste and adjust seasoning.
  7. Serve garnished with fresh cilantro, over steamed basmati rice or with naan bread.

Notes

For extra depth, marinate the lamb shanks overnight with the spices and yogurt. The curry can be made a day ahead and reheated.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Method: Main Course
  • Cuisine: Indian

Nutrition

  • Calories: 720 kcal
  • Sugar: 9 g
  • Fat: 48 g
  • Carbohydrates: 18 g
  • Protein: 52 g