Oven Braised Lamb Shank Rogan Josh

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November 5, 2014 by dgarnett2013

Oven Braised Lamb Shank Rogan Josh: Spice at Home by Vivek Singh


Make the ginger and garlic paste by peeling the ginger and garlic and whizz together with as little water as possible in a blender to make a fine paste.

Serves 4

  • 4 French trimmed lamb shanks
  • 5 tabs corn oil or ghee
  • 2 black cardamom pods, lightly crushed using mortar and pestle
  • 2 cinnamon sticks
  • ½ tsp black peppercorn
  • 2 large onions, finely chopped
  • 1½ tsp salt
  • 2 tabs ginger and garlic paste
  • 1½ tbsp Kashmiri chilli powder
  • ½ tsp ground coriander seeds
  • 200ml plain yoghurt
  • 500ml  lamb stock or water
  • 1 tsp ground dry ginger
  • 1 tsp ground fennel seeds
  • ½ tsp ground garam masala
  • 2 tbsp cream
  • 1 tbsp coriander, chopped


Tempering (optional)

  • 1 tab ghee 1 tbsp
  • 2 sticks rattan jyoth or ½ a crushed beetroot, to add colour


In a large pot bring water to a boil, enough water to immerse the shanks in, and blanch the shanks for 2–3 minutes in boiling water. Drain, let cool enough to handle then using a sharp knife, removed the surface fat, any gristle or skin which should come off easily. Pat the lamb shanks dry using kitchen towel and set aside.

Heat the oil/ghee in a heavy bottomed pot/ casserole dish that you have a lid for, add the crushed cardamom, cinnamon sticks and peppercorn and stir for 30 seconds or so until they release their flavours in the oil. Now add the shanks and ½ a teaspoon of salt, sear on a high heat turning frequently to brown the meat on all sides, say around 10 minutes or so. Take care not to overload the pan, it simply leaches the juices out and stews the meat. Once browned remove the meat and drain on a kitchen towel. Into the same pan, add the onions and the rest of the salt, cook for 15 minutes or until golden brown.

Add the ginger and garlic pastes and cook for a further couple of minutes. The paste tends to stick to the pan, so keep stirring continuously. Add the chilli powder and ground coriander and cook for a further 2 minutes, then whisk the yoghurt and add slowly, a little at a time, mixing it through the masala, to prevent the yoghurt splitting. When all the yoghurt has been incorporated and mixed evenly, add the seared shanks and stir for a couple of minutes. Next add water or lamb stock, cover with a tight lid and braise in an oven at 150–170C/gas mark 2–3 for 2–2½ hours until the shanks are soft. You could add some lamb stock or water to cook the meat if the sauce is thick or it requires more moisture to cook. If using mutton or goat, it will certainly take 2½ hours or over.

If you do not have a pot with a lid, the pot-roasted and browned meat could be put in a braising tray, covered with the liquid and tin foil and braised for about 2 hours.

Check that the meat is cooked; it should easily fall off the bone when it’s done, then sprinkle over the ground ginger, fennel and garam masala. Cover and set aside.

Remove the meat from the sauce, add 2 tbsp of cream and 1 tbsp of chopped green coriander, check seasoning and correct as necessary, and pour over the meat.

For an extra special effect of rattan jyoth heat the ghee in a pan, wet a muslin cloth with water and squeeze lightly, tie up the rattan jyoth/beetroot in the cloth, add to the ghee and let it infuse for a minute.

Add the infused ghee to the shanks and simmer for 2 minutes. When the sauce turns dark red in color, take out and discard the muslin. Serve with either steamed or boiled basmati rice or a bread of your choice.

Eaten on Bonfire Night.

fireworks1 fireworks2

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