Madagascan · intermediate
Madagascan Coconut Tamarind Braised Lamb Shanks
Tender lamb shanks slow-braised in a fragrant gravy of rich coconut milk, ground cloves, fresh tomatoes, and tangy tamarind paste.
- PREP TIME
- 20 min
- COOK TIME
- 90 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Dry lamb shanks completely with paper towels and rub all sides with sea salt.
- 02
Heat vegetable oil in a large Dutch oven over medium-high heat.
- 03
Brown the lamb shanks for 8 to 10 minutes total, turning frequently until well browned on all sides, then remove to a side plate.
- 04
Add chopped onion and minced garlic to the Dutch oven and sauté for 3 minutes until softened.
- 05
Add chopped tomatoes, tamarind paste, and ground cloves, cooking for 3 minutes while scraping up browned bits from the bottom of the pot.
- 06
Pour in full-fat coconut milk and 1/2 cup of water, stirring well to create a smooth sauce.
- 07
Nestle the browned lamb shanks into the gravy, bring to a boil, then lower heat to low and cover tightly.
- 08
Simmer undisturbed for 75 to 90 minutes until the meat is fork-tender and pulls away easily from the bone.
A LITTLE KITCHEN KNOW-HOW
Slow Dutch Oven Braising
Simmering tough cuts covered on low heat breaks down connective tissue into gelatin while infusing spice and coconut flavors deeply into the meat.
Notes from the kitchen
- Ground cloves are very potent; measure accurately so it enhances rather than overpowers the gravy.
- Skim off excess rendered fat from the surface of the gravy before serving if desired.
- Original home-cooking adaptation inspired by Madagascan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.