A simple Lamb Shank Recipe
A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee.
For this recipe never cut the lamb shanks, if it is too big in size then at the most cut it to half, but never cut to curry pieces.
Ingredients
8-10 pieces of lamb shanks
3-4 tablespoon dalda or oil
15-18 sliced garlics
5 big sized cardamoms
10 pcs of raisins
1 jalapeno or bell pepper
some thyme leaves (optional)
some basil leaves (optional)
2 bay leaves
1 teaspoon of saunf powder
Crushed black pepper
salt to taste
Method
Take a pressure cooker and add 3-4 tablespoon of dalda or oil. Place the lamb shank in the hot oil and toss and turn till it becomes brown. All it takes about 3 mins to turn it brown and then take the shanks out in another plate.
Now in the same oil place the garlics, raisins and the cardamoms in the oil and toss it till you smell the garlic flavor.
Add the jalapeno or the bell pepper and the thyme and basil. Place the shanks back to the cooker again and add the bay leaves.
Add generous amount of crushed black pepper and salt to taste.
Add 1 cup of water and close the lid to pressure cook it for 4-5 whistle. The below image shows how it should look before you close the lid of the pressure cooker
After the meat is cooked open the lid and cook it further to make the gravy thicker.
Add 1 teaspoon of fennel/sauf powder.
Simmer for another 2 mins and you lamb shank is ready
A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee.
For this recipe never cut the lamb shanks, if it is too big in size then at the most cut it to half, but never cut to curry pieces.
8-10 pieces of lamb shanks
3-4 tablespoon dalda or oil
15-18 sliced garlics
5 big sized cardamoms
10 pcs of raisins
1 jalapeno or bell pepper
some thyme leaves (optional)
some basil leaves (optional)
2 bay leaves
1 teaspoon of saunf powder
Crushed black pepper
salt to taste
Method
Take a pressure cooker and add 3-4 tablespoon of dalda or oil. Place the lamb shank in the hot oil and toss and turn till it becomes brown. All it takes about 3 mins to turn it brown and then take the shanks out in another plate.
Now in the same oil place the garlics, raisins and the cardamoms in the oil and toss it till you smell the garlic flavor.
Add the jalapeno or the bell pepper and the thyme and basil. Place the shanks back to the cooker again and add the bay leaves.
Add generous amount of crushed black pepper and salt to taste.
Add 1 cup of water and close the lid to pressure cook it for 4-5 whistle. The below image shows how it should look before you close the lid of the pressure cooker
After the meat is cooked open the lid and cook it further to make the gravy thicker.
Add 1 teaspoon of fennel/sauf powder.
Simmer for another 2 mins and you lamb shank is ready
