LAMB SHANK STEW

lamb_shank_stew
MEDIA GALLERY

Experience the perfect fusion of East and West in this slow-cooked lamb shank, infused with the warmth of Ceylon cinnamon. Marinated overnight and simmered for hours, this dish rewards patience with rich, layered flavors. The cinnamon gently mellows the gamey notes of lamb, adding subtle sweetness and depth. Coconut milk balances the heat of hot paprika, bringing a creamy smoothness to the sauce. The true highlight? A deeply spiced gravy that pairs beautifully with rice, crusty bread, or warm naan.

Prep Time :12 hours
Cook Times : 5 hours
Yield : 1 serving

INGREDIENTS

1 lamb shank
65g (¼ cup) full-fat Greek yoghurt
½ tsp. hot Hungarian paprika
¼ tsp. ground cumin
¼ tsp. ground coriander
½ tsp. salt
2 tbsp. coconut oil
150g (1 cup) finely chopped onions
1 Ceylon cinnamon stick
¼ tsp. ground cloves
½ tsp. ground ginger
6 garlic cloves, crushed
1 tsp. chilli flakes
2 tbsp. tomato paste
300ml water
¼ tsp. turmeric powder
2 tbsp coconut cream

DIRECTIONS

1. Marinate the Lamb (Overnight)

Using a sharp knife, make a few shallow slits in the lamb shank to help the marinade penetrate.
In a bowl, combine the yoghurt, paprika, cumin, coriander, and salt.
Add the lamb shank and coat it thoroughly in the marinade.
Cover the bowl with cling film and refrigerate overnight.

2. Prepare the Gravy

In a medium-sized pan, heat the coconut oil over medium heat (about 3 minutes).
Add the chopped onions and Ceylon Cinnamon stick and sauté for 2 minutes, until lightly golden.

3. Build the Spice Base

Add the ground cloves, turmeric, ginger powder, and crushed garlic to the pan.
Stir frequently and cook for 2 minutes until aromatic.
Stir in the tomato paste and cook for another minute.

4. Cook the Lamb

Add the marinated lamb shank to the pan and cook for 2 minutes stirring frequently.
Pour in the water and bring to a gentle boil, reduce the heat to low, and cover with a lid.
Simmer gently for 4–5 hours, turning occasionally, until the meat is tender and falling off the bone.

5. Finish with Coconut Cream

To Serve
Serve hot with steamed basmati rice and seasonal vegetables or a side of warm naan bread.

WHY CEYLON CINNAMON

Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It is not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.