BEST LAMB EVER

So I made these lamb shanks a few weeks ago for my parents.  I cook them on the stove and then put it all in the slow cooker for a few hours and the result was amazing.... literally falling apart... so good.  It was possibly even better the next day as leftovers.  Its time to take the plunge y'all... there are too many sheepies on this planet and I plan to change that... one delicious lamb at a time!

Heads up muttons... your days are numbered!

Ultimate Lamb Shanks…..

Ingredients-

• Lamb shanks – 4
• Yogurt – ½ cup.
• Ginger – 1tsp paste.
• Garlic – 1tsp paste.
• Salt – 2Tbsp. or as per taste.
• Cinnamon – 1 stick
• Cardamom – 4 pods.
• Black peppercorns – 8-10
• Cloves – 6
• Bay leaves – 2
• Onion – 3-4 medium size finely sliced.
• Tomato paste – 1Tbsp.
• Coriander powder – 1Tbsp.
• Cayenne pepper – 1tsp.
• Fennel seeds ground – 1tsp.
• Tomato diced – 14oz can.
• Chicken broth/ water – 2 cups.
• Oil – 3 + 1 Tbsp.
• Lime juice – 2Tbsp.
• Lime, jalapeno and cilantro to serve along.
  

• Place lamb shanks in a non-reactive bowl. Add yogurt, ginger, garlic, lime juice, salt and 2Tbsp of oil. Mix well, making sure all the shanks are well coated with the marinade. Cover and marinate in refrigerator at least 4 and up to 24 hours.
• Heat oil in a large skillet; add cinnamon, cardamom, black peppercorns, cloves and bay leaves. Fry for a minute and add sliced onions. Fry the onions till they turn golden brown for about 5-7 minutes. Make sure to keep stirring them and not let them get darker in color.
• Once onions are golden add tomato paste, stir it well with onions. Now add coriander powder, cayenne pepper and ground fennel. Mix everything well and fry for another 1-2 minutes, keep stirring.
• Now add the marinated lamb shanks, stir it along with onion mixture. Cook for 5-6 minutes on high heat. Now add the canned tomatoes, mix everything together.
• Finally add the liquid, give a good mix. Cover the skillet and let the shanks cook on low heat for 2 – 2.30 hours. Keep checking to make sure there is enough liquid for them to braise properly. If needed add more liquid. NOTE- If you want you can cook the shanks in oven on 350 F for about the same time or you can cook them in slow cooker for 4-6 hours.
• Once the shanks are done, check for the seasoning. If the gravy is too thin, dry out some or add little more liquid if the gravy is too thick. It’s entirely up to you. Sprinkle with cilantro serve hot. Recipe Source.