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chef-silvano-braga-recipes-Chilli Lamb from Lamb shanks

Chilli Lamb from Lamb shanks

Explore my Chilli Lamb from Lamb shanks recipe. A culinary masterpiece crafted from succulent lamb shank, infused with aromatic spices. Dive into a world of intense flavors and tender goodness. Perfect for spice enthusiasts and those seeking a satisfying meal with a kick fund a garlic naan.

Total Time
3 hours
Simple & Professional Tasty Recipes

Ingredients for 4 – 6 Servings

  • 2 lamb shanks, about 700g each
    2 tablespoons vegetable oil
    2 onions, finely chopped
    4 cloves garlic, minced
    2 red chillies, finely chopped
    1 teaspoon cumin powder
    1 teaspoon coriander powder
    1 teaspoon paprika
    1 can (400g) chopped tomatoes
    500ml beef or vegetable stock
    2 tablespoons tomato paste

    Salt and black pepper, to taste
    Fresh cilantro leaves, for garnish
    Cooked rice or garlic naan, for serving

Total Time

  • Preparation Time
    20 min
  • Cooking Time
    2.5 hours

Goes Great with

    1. Preheat the oven to 160°C.
    2. Heat the vegetable oil in a large oven-safe pot over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides in the pot. Remove and set aside.
    3. In the same pot, add chopped onions and sauté until they turn translucent, about 3-4 minutes. Add minced garlic and chopped red chillies, cook for another 2 minutes.
    4. Stir in cumin powder, coriander powder, and paprika. Cook for a minute until the spices are fragrant.
    5. Add chopped tomatoes, tomato paste, and beef or vegetable stock. Stir well, scraping the bottom of the pot to release any browned bits.
    6. Return the browned lamb shanks to the pot. Cover and transfer to the preheated oven. Let it cook for 2 to 2.5 hours or until the lamb is tender and falling off the bone.
    7. Remove the pot from the oven. Take out the lamb shanks and peel down the meat from the bone using your hands. Dice the meat to mouth sized pieces. Mix the sauce with a hand blender until well homogeneous. Return the diced meat to the pot, stirring well to combine with the sauce.
    8. Season with salt and black pepper according to taste.
    9. Serve the delicious chilli lamb over cooked rice or with crusty naan. Garnish with fresh cilantro leaves.
    Pro Tips
    • Slow Cook Perfection: Allow the lamb shank to cook low and slow for the most tender results.
    • Flavor Infusion: Marinate the lamb shank in spices for a few hours before cooking for an even more flavorful dish.
    • Adjust Spice Level: Tailor the amount of chili to your preference for a milder or spicier experience.
    • Resting Time: Let the dish rest for a few minutes after cooking to allow flavors to meld, enhancing the taste.


Calories per Serving: Approximately 400 calories

Goes Great with