Indian-Spiced Lamb Shanks
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Indian-Spiced Lamb Shanks

(2 ratings - rate this recipe)
Lamb shanks, often slow roasted and served in a thick gravy, are given a different twist in this recipe. Here they are cooked slowly in a mix of vibrant Indian spices with a dash of fresh chilli for an extra kick.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 2 hours 30 mins Cook: 2 hours 30 mins
Serves 4 Serves 4
Low Fat Low Fat
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  • 4 Quality Mark lamb shanks 
  • 8 cloves garlic, crushed
  • 2 tablespoons finely grated fresh ginger
  • 2 tablespoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cardamom
  • 1 1/2 cups natural unsweetened Greek-style yoghurt
  • 1 cup vegetable stock
  • 1 green chilli, deseeded and finely chopped (or more to taste)
  • 5cm cinnamon stick

To serve

  • flatbreads
  • Indian-style chutney
  • sliced green chilli
  • fresh coriander sprigs 
  • green beans 


Preheat the oven to 160°C. 


Place the garlic, ginger, coriander, cumin, black pepper and cardamom in a small bowl and mix to a paste with a little vegetable oil. Rub into the lamb shanks.

Heat a large frying pan over medium heat and add a dash of oil. Place in the lamb shanks and brown on both sides, then transfer to a casserole dish that fits the lamb shanks comfortably.

Pour the yoghurt and stock into the frying pan and bring to the boil. Pour over the shanks. Add the green chilli and cinnamon and cover with the lid or tin foil.

Place in the oven and cook for 2 1/2 - 3 hours until the meat is almost falling off the bone. Turn shanks from time to time and season as required.

Remove from the oven and strain sauce into a wide saucepan. Bring sauce to the boil. Pour sauce over the shanks before serving.

To serve

Serve with flatbreads, Indian-style chutney and finish with a little green chilli and coriander. Green beans are good here too. 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks




(Less cook time - 1 1/2 hours)



Nutrition Information Per Serving

Serving size: 373g
Energy kJ (kcal) 1410 (336)
Protein (g) 44.9
Fat (g) 10.6
Saturated (g) 4.9
Carbohydrate (g) 13.1
Sugars (g) 7.8
Sodium (mg) 433
Iron (mg) 3.9
Zinc (mg) 7.5
Vitamin B12 (ug) 3.6
Vitamin D (ug) NA
Selenium (ug) 16.2

  • We’ve suggested flatbread for this recipe but you can switch it up to your favourite naan bread or rice.
  • Slow cooker - Lamb shanks can be cooked in the slow cooker on low for 8-9 hours. Remove any excess fat from the sauce before serving.
  • An excellent source of protein, this dish will keep you feeling full for longer.

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Comments & Reviews

There are: 2 reviews, with an average rating of 3.0 out of 5
Had to throw out the sauce as it curdled. Managed to save the shanks but they were still covered in the curdled mess. Not sure if anyone actually tested this recipe. I had my doubts reading this initially; should have gone with my gut instinct and tried a different recipe.
Posted by Luke 2019-05-21 17:46:58
Hi Lionel, you will find that yoghurt does that, but it should mostly cook out. If not, give the cooked sauce a very good whisk and then stain it. Reducing the sauce down usually helps too. Happy cooking :)
Posted by Beef + Lamb NZ 2017-09-13 08:29:34
When I poured the yoghurt and stock into the frying pan and brought to the boil, the yoghurt clotted. Looked terrible. White clots, looking like pus, over the shanks. Tasted just fine. Luckily just me dining alone - could never have served this to guests. Any ideas what I did wrong?
Posted by Lionel Johnson 2017-09-12 22:23:42
Tried this recipe last night and was a huge success :)
Posted by Jane 2017-09-05 08:03:49




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