Indian Style Lamb Shanks with Dried Apricots
Tender, slow-cooked *Indian Style Lamb Shanks with Dried Apricots* is a richly spiced, aromatic dish that melts in your mouth with every bite. Perfectly seared lamb shanks are braised in a flavorful, tomato-based sauce infused with warm Indian spices like cumin, coriander, garam masala, and the gentle sweetness of cinnamon. The addition of dried apricots toward the end of the cooking process imparts a subtle, fruity sweetness that beautifully balances the savory, spiced gravy. This luxurious dish is perfect for a special dinner and pairs wonderfully with fluffy basmati rice to soak up every last drop of the fragrant sauce. Garnished with fresh cilantro, this stunning main course brings a touch of exotic elegance to your table, captivating any lover of Indian-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 2 large (finely chopped) onions
- 4 minced garlic cloves
- 2 tablespoons (freshly grated) ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 piece cinnamon stick
- 1 can (14 oz) crushed tomatoes
- 2 cups chicken or lamb stock
- 1 cup (halved) dried apricots
- 0.5 cup (chopped, for garnish) fresh cilantro
- 2 cups (for serving, cooked as per package instructions) basmati rice
Instructions
Season the lamb shanks with 1 teaspoon of salt and the ground black pepper. Set aside.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the lamb shanks on all sides until golden brown, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the chopped onions and sauté for 6-8 minutes until softened and golden brown.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric, garam masala, paprika, and the cinnamon stick. Cook for 1-2 minutes, stirring frequently to toast the spices.
Pour in the crushed tomatoes and cook for 5 minutes, allowing the flavors to meld and the mixture to thicken slightly.
Return the lamb shanks to the pot, turning them to coat in the sauce.
Pour in the chicken or lamb stock, ensuring the shanks are partially submerged. Bring to a simmer.
Reduce the heat to low, cover, and cook for 1.5-2 hours, turning the shanks occasionally, until the meat is tender and falls off the bone.
During the last 30 minutes of cooking, add the dried apricots to the pot and stir gently.
Adjust seasoning with the remaining salt as needed.
Garnish with chopped fresh cilantro before serving.
Serve the lamb shanks hot over a bed of cooked basmati rice.
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1508 mg | 66% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 31.0 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1428 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
