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Vindaloo Braised Lamb Shanks with Spiced Yogurt Risotto

Vindaloo Braised Lamb Shanks with Spiced Yogurt Risotto

These Vindaloo Braised Lamb Shanks feature lamb slow-cooked in a vindaloo-inspired sauce served on a bed of creamy risotto accented with peas, cumin seeds, and spiked with yogurt.
5 from 1 vote
Prep Time 30 minutes
Cook Time 3 hours
Marinating Time 3 hours
Course Main Course
Servings 4

Equipment

  • 1 spice mill, coffee grinder, or mortar and pestle
  • 1 Food Processor
  • 1 Large Cast Iron Skillet
  • 1 Large, deep skillet
  • 1 Large pot

Ingredients
  

Vindaloo Spice Paste

  • 10 black peppercorns
  • 6-8 whole cloves
  • 4 green cardamom pods
  • 2 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 2 tsp cumin seeds
  • 8 cloves garlic peeled
  • 3-4 red chilis stems removed
  • 1 2-inch knob ginger sliced into medallions
  • 2 tsp tamarind pulp
  • 3 tbsp Kashmiri chili powder **
  • 2 tsp ground cinnamon
  • ½ tsp ground turmeric
  • cup water
  • ¼ cup coconut vinegar or apple cider vinegar

Vindaloo Braised Lamb Shanks

  • 4 lamb shanks
  • 2 tsp kosher salt
  • 2 tsp demerara sugar
  • 1 batch Vindaloo Spice Paste see above
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil
  • 4 shallots halved and sliced into halfmoons
  • tsp black mustard seed
  • 2 cup chicken stock

Spiced Yogurt Risotto

  • 1 tbsp unsalted butter
  • 1 tbsp neutral oil
  • 2 cloves garlic minced
  • 2 tsp ginger minced
  • 1 tsp garam masala
  • ½ tsp cumin seeds
  • cups arborio rice
  • 6 cups chicken stock
  • 1 cup frozen peas
  • ¾ cup full-fat yogurt
  • 2 mini cucumbers julienned
  • fresh mint leaves
  • micro-greens
  • 2 red chilies thinly sliced

Instructions
 

For the Vindaloo Spice Paste

  • Pour the peppercorns, cloves, cardamom, coriander seeds, fenugreek seeds, and cumin seeds into a large dry skillet. Toast over medium heat until fragrant, about 2-3 minutes. Transfer the toasted spices to a spice mill, coffee grinder, or mortar and pestle and grind until a fine powder forms.
    10 black peppercorns, 6-8 whole cloves, 4 green cardamom pods, 2 tsp coriander seeds, 1 tsp fenugreek seeds, 2 tsp cumin seeds
  • Place the ground spice mixture in a large food processor and add the garlic, red chilis, ginger, tamarind pulp, Kashmiri chili powder, cinnamon, and turmeric. Turn on the food processor and stream in the water and the vinegar. Continue to blitz until a paste forms. ***
    8 cloves garlic, 3-4 red chilis, 1 2-inch knob ginger, 2 tsp tamarind pulp, 3 tbsp Kashmiri chili powder **, 2 tsp ground cinnamon, ½ tsp ground turmeric, ⅓ cup water, ¼ cup coconut vinegar or apple cider vinegar

For the Lamb Shanks

  • Pat the lamb shanks dry with a paper towel and sprinkle them evenly with the salt and sugar. Cover them with the Vindaloo Spice Paste and transfer them to the fridge. Leave them to marinate for a minimum of 3 hours ****
    4 lamb shanks, 2 tsp kosher salt, 2 tsp demerara sugar, 1 batch Vindaloo Spice Paste
  • When you're ready to cook the lamb, preheat the oven to 300°F. Melt the butter and add the oil to a large cast-iron skillet. Turn the heat down to low and add the shallots. Sauté until just translucent. Stir in the mustard seed and sauté for about a minute more.
    2 tbsp unsalted butter, 1 tbsp neutral oil, 4 shallots, 1½ tsp black mustard seed
  • Take the skillet off of the heat and add the lamb shanks. Pour any residual spice paste over top and pour in the chicken stock. Cover and transfer to the oven. Braise the lamb for 3 hours, turning the shanks every hour.
    2 cup chicken stock

For the Risotto

  • Pour the chicken stock into a large pot and place over high heat, reduce to the barest simmer.
    6 cups chicken stock
  • Melt the butter and heat the oil in a large deep skillet. Add the garlic, ginger, garam masala, and cumin seeds. Sauté until fragrant, about 1-2 minutes.
    1 tbsp unsalted butter, 1 tbsp neutral oil, 2 cloves garlic, 2 tsp ginger, 1 tsp garam masala, ½ tsp cumin seeds
  • Add the rice to the skillet and sauté until it starts to crackle and emits a nutty aroma. Ladle in a little of the simmering chicken stock and stir until the liquid is absorbed.
    1½ cups arborio rice
  • Once the first round of the stock is absorbed, repeat until the stock is gone and the rice is tender ***** Stir in the peas and cook until heated through.
    1 cup frozen peas
  • Take the risotto off of the heat and stir in the yogurt. Taste the risotto and season with salt accordingly. How much salt you add will depend on personal taste and the saltiness of the stock you used.
    ¾ cup full-fat yogurt

To Serve

  • Ladle the risotto into pasta bowls and top each with a lamb shank. Garnish with cucumbers, mint leaves, micro-greens, and red chilies. Serve immediately!
    2 mini cucumbers, fresh mint leaves, micro-greens, 2 red chilies

Notes

** If you can't find Kashmiri chili powder, you can substitute it for paprika with a little cayenne for some heat. 
*** You can make the spice paste a few days in advance. 
**** If you can, leave the lamb to marinate for 12-24 hours.
***** Contrary to popular belief, you don't have to stir risotto constantly, you can add some stock and let it simmer and only stir occasionally. Just don't walk away completely.
Keyword lamb, lamb shanks, risotto, vindaloo