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Whole lamb shank braised in brick red Kashmiri rogan josh sauce with whole spices in a cast iron pot

Fall-Apart Lamb Shank Rogan Josh with Kashmiri Chili

Whole lamb shanks braised in a Kashmiri chili and yogurt sauce until the meat falls off the bone and the gravy turns brick red.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Shanks
  • 4 lamb shanks (350-400 g each)
  • 2 tbsp neutral oil
  • 2 tbsp ghee divided
  • 1 tsp salt plus more to taste
For the Rogan Josh Sauce
  • 2 onions large, finely sliced
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp Kashmiri red chili powder
  • 1 tsp turmeric
  • 1 tbsp fennel seed powder
  • 1 cup plain full-fat yogurt whisked smooth
  • 2 tomatoes medium, pureed; or 1 cup crushed canned tomato
  • 2 bay leaves
  • 4 green cardamom pods
  • 1 black cardamom pod
  • 4 whole cloves
  • 1 cinnamon stick (5 cm)
  • 2 cups water or lamb stock
  • 1 tsp garam masala
  • 2 tbsp fresh cilantro chopped; for garnish

Method
 

Sear the Lamb Shanks
  1. Pat shanks dry and season with salt. Heat oil and 1 tbsp ghee in a Dutch oven over medium-high heat.
  2. Sear shanks in batches, 3-4 minutes per side, until browned all over. Remove and set aside.
Build the Rogan Josh Base
  1. Lower heat to medium, add remaining ghee, then onions. Cook 8-10 minutes until deep golden.
  2. Add garlic and ginger, cook 1 minute until fragrant.
  3. Stir in Kashmiri chili powder, turmeric, and fennel powder. Cook 30 seconds, stirring, don't let it burn.
  4. Add tomato puree and cook 5 minutes until the oil separates at the edges.
  5. Take the pan off the heat, whisk in the yogurt one spoon at a time, then return to low heat.
Braise the Shanks
  1. Heat the oven to 160 C / 325 F.
  2. Return shanks to the pot, add the whole spices and water or stock to just cover the shanks. Bring to a simmer on the stovetop.
  3. Cover and transfer to the oven. Braise 2 hours, turning shanks once at the 1-hour mark, until the meat pulls easily from the bone but still clings, internal temp around 195 F / 90 C.
Finish and Rest
  1. Remove shanks and simmer the sauce uncovered on the stovetop 8-10 minutes until it coats the back of a spoon and turns brick red.
  2. Return shanks to the sauce, stir in garam masala, and rest 10 minutes off heat before serving. Garnish with cilantro.

Notes

  • Sear shanks in batches to avoid steaming instead of browning.
  • Whisk yogurt before adding to prevent curdling in the hot sauce.
  • Turn shanks once at the 1-hour mark for even braising.
  • Skim excess fat after braising for a cleaner, lighter sauce.