Slow Cooked Lamb Shanks with Saffron Rice 

Lamb shanks are considered one of the best lamb cuts. Slow cooking with aromatic herbs is the best way to handle lamb shanks. Expert chefs at India Gate have come up with a delectable recipe for us to enjoy on every occasion. 

Prep time –40minutes

Cooking time – 1 hr 20 mts 

No of serves – 2

Ingredients

Lamb shanks – 4 no

Onion -50gm

Garlic – 40gm

Ginger -30 gm

Lamb stock – 2 litre

Red chili powder – 2 tsp

Cumin powder – 2 tsp

Corriander powder -2 tsp

Turmeric powder -2 tsp

Ghee – 3 tablespoons

Curd – 50 gm

Tomato paste -40gm

Raw papaya paste -1 tsp

Fennel powder – 2 tsp

Garam masala – 2 tsp

Mace powder -1 tsp

Black pepper powder – 2tsp 

Saffron – a few strands

India Gate Rice -200gm

Water –400ml

Dry spices (star anise /cinnamon stick /black cardamom /green cardamom/cloves)- 2 each

Boiled Chickpeas – a few

Kewra or rose essence -1 tsp

Oil – enough to fry

Mint leafs –for garnish

Process

• Pick up lamb shanks approximately 150 gm in size
• Marinate them in salt, pepper, garam masala, ginger garlic paste and raw papaya paste
• Keep it in the fridge for approximately 1 hour
• Slice onions and fry one-fourth of them
• Wash and boil rice in water
• Heat a deep pan and add ghee
• Add the dry spices and let them splutter.
• Add red chili, sliced onions, chopped ginger, chopped garlic, and add lamb shanks
• Stir in high heat for 5 to 7 minutes and then add tomato paste
• Cook for another 5 minutes
• Add cumin powder, turmeric powder, fennel powder, coriander powder, red chili powder, and stir well for another 5 mins
• Add curd, black pepper powder, and cook for another 5 mins
• Add lamb stock and let it cook in moderate heat for 25 mins
• Finish with garam masala powder, a bit of chopped mint, kewra, or rose essence, and mace powder
• In the meantime temper rice with ginger, garlic, turmeric powder, and cumin powder
• Add saffron and boiled chickpeas to finish
• Serve saffron rice with mouthwatering lamb chops on top and a few fried onions and fresh mint leaves.