Step by step
Season the shanks generously and brown them hard in the oil on all sides, about 10 minutes. Lift out and set aside.
In the same pot, fry the whole spices for 30 seconds, then add the onions and cook 18-20 minutes until deep golden brown — this colour is the backbone of the sauce.
Stir in the ginger-garlic paste and cook 3 minutes until the raw smell goes.
Add turmeric, Kashmiri chilli, coriander and cumin with a splash of water and bhuna (fry-stir) for 4 minutes.
Pour in the blended tomatoes and cook until the oil separates at the edges, roughly 12 minutes.
Return the shanks, add 600ml hot water, cover and braise on the lowest heat for 2.5 to 3 hours, turning the shanks every 40 minutes.
Uncover for the final 20 minutes so the sauce reduces and coats the meat.
Finish with garam masala and fresh coriander, rest 10 minutes, and serve with pilau rice or naan.
Nutrition & allergens
- Energy
- 610 kcal
- Protein
- 52 g
- Carbs
- 12 g
- Fat
- 39 g
- Of which saturates
- 16 g
- Fibre
- 3 g
- Salt
- 1.2 g
Values are estimated based on the ingredients as written and intended as guidance only. Actual nutrition varies with brand, portion size and cooking method.
No declared allergens in this recipe as written.
Free from
- Gluten
- Dairy
- Egg
- Soy
- Peanut
- Tree nuts
- Shellfish
Simple swaps
- Richer finish: Stir in 2 tbsp double cream at the end — this adds dairy to the dish.