Raan (Slow-Cooked Lamb Shank)

Ingredients

• 11 whole lamb shank (about 800g–1kg)
• 2200g full-fat yogurt
• 31 tsp saffron, soaked in 2 tbsp warm milk
• 42 tsp garam masala
• 51 tsp cumin powder
• 61 tsp coriander powder
• 71 tsp Kashmiri chilli powder
• 81 tbsp ginger-garlic paste
• 9Salt to taste
• 102 tbsp ghee or oil
• 111 large onion, thinly sliced
• 12Fresh pistachios and rose petals to garnish

Instructions

1. 1Score the lamb shank deeply all over with a sharp knife.
2. 2Mix yogurt, saffron milk, garam masala, cumin, coriander, chilli powder, ginger-garlic paste and salt to make the marinade.
3. 3Coat the lamb shank thoroughly in the marinade. Cover and refrigerate for at least 8 hours, ideally overnight.
4. 4Preheat oven to 160°C (320°F). Heat ghee in an oven-safe pot and fry onions until golden.
5. 5Add the marinated lamb shank and sear on all sides for 5–6 minutes.
6. 6Add 200ml water, cover tightly with foil then the lid, and place in the oven.
7. 7Cook for 3–3.5 hours until the meat is fall-off-the-bone tender.
8. 8Remove, baste with pan juices, and broil for 5 minutes for a caramelized finish.
9. 9Garnish with crushed pistachios and dried rose petals. Serve with naan or biryani rice.