Lamb Shank Vindaloo

Ingredients

6 Lamb Shanks

1/2 Cup Cider Vinegar

1/4 Cup Vegetable Oil

2 Teaspoons Sea Salt

1 Tablespoon Tamarind Concentrate

1 1/2 Tablespoons Garam Masala

1 Onion, Chopped

8 Cloves Garlic, Peeled

1/3 Cup Sliced Fresh Ginger

1 Cup Cherry Tomatoes

1/2 Cup Water

1 Teaspoons Cayenne Pepper

1 1/2 Teaspoons Paprika

1 Teaspoon Ground Cinnamon

1 Teaspoon Ground Cumin

1 Teaspoon Ground Mustard

1 Teaspoon Ground Black Pepper

3 Tablespoons Ghee (clarified Butter)

1 Large Onion, Chopped

Sea Salt And Ground Black Pepper To Taste

4 Teaspoons Brown Sugar

1/2 Cup Fresh Cilantro, For Garnish (optional)

Directions

1. Place lamb shanks in a large resealable plastic bag. Whisk together cider vinegar, oil, salt, tamarind concentrate, and garam masala in a bowl, and pour into the bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight.

2. Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.

3. Remove marinated lamb shanks and place on the prepared baking sheet. Season all sides with salt. Roast in the preheated oven until well-browned, 15 to 20 minutes. Reserve marinade in the bag.

4. Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.

5. Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.

6. Melt clarified butter in a large stockpot over medium-high heat. Cook and stir 1 onion until softened and well-browned, about 30 minutes. Reduce heat to medium and pour in cayenne pepper mixture. Cook and stir until spices are aromatic, about 2 minutes.

7. Pour marinade from the bag into the stockpot, and stir in tomato-onion mixture and brown sugar. Bring mixture to a simmer. Place lamb shanks in the pan and reduce heat to low. Cover and cook, turning occasionally, until meat is tender and easily pierced with a fork, 3 to 4 hours.

8. Remove lamb from the pot and cover with foil. Increase heat and simmer the sauce for a few minutes, skimming the fat from the top. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with cilantro.