Garam Masala Braised Lamb Shanks with Tomato and Ginger

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Slow-cooked lamb shanks braised in a fragrant tomato and ginger sauce enriched with warm garam masala spices for tender, flavorful meat. This Indian-inspired lamb recipe, ready in about 170 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 3 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 4 cloves, minced garlic cloves
• 2 tbsp, grated fresh ginger
• 2 tbsp ground garam masala
• 1 can (14 oz) canned crushed tomatoes
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks (about 3 lbs) with 1 tsp salt and 1/2 tsp black pepper, then brown them on all sides for 6-8 minutes until a deep crust forms. Remove and set aside.
2. Step 2: Reduce heat to medium and add 1 large finely chopped onion to the pot. Sauté for 5-6 minutes until translucent, then add 4 minced garlic cloves and 2 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp ground garam masala and cook for 30 seconds to bloom the spices. Add 1 can (14 oz) crushed tomatoes, 1 1/2 cups water, 1/2 tsp salt, and 1/2 tsp black pepper, stirring to combine.
4. Step 4: Return the lamb shanks to the pot, cover with a tight-fitting lid, reduce heat to low, and simmer gently for 2 to 2.5 hours until the lamb is fork-tender and the sauce thickens.
5. Step 5: Garnish with 1/4 cup chopped fresh cilantro before serving with steamed basmati rice or naan.