Lamb Shank Vindaloo

1. Whisk cider vinegar, oil, garam masala, tamarind concentrate, and 2 teaspoons salt together in a bowl and pour into a resealable plastic bag. Add lamb shanks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.

2. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; grease foil.

3. Remove lamb shanks from marinade; place on the prepared baking sheet and season with salt. Reserve marinade.

4. Roast in the preheated oven until well-browned, 15 to 20 minutes.

5. Meanwhile, combine 1 chopped onion, cherry tomatoes, water ginger, and garlic in a blender; blend until smooth. Set aside.

6. Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and 1 teaspoon black pepper in a small bowl.

7. Melt clarified butter in a large stockpot over medium-high heat. Add remaining 1 chopped onion; cook and stir until softened and well-browned, about 30 minutes. Reduce heat to medium; add cayenne spice mixture. Cook and stir until spices are aromatic, about 2 minutes.

8. Add reserved marinade to the stockpot; stir in tomato-onion mixture and brown sugar. Bring to a simmer; add lamb shanks and reduce heat to low. Cover and cook, turning occasionally, until lamb is tender and easily pierced with a fork, 3 to 4 hours.

9. Remove lamb from the pot; cover with foil. Increase heat; simmer sauce for 3 to 5 minutes, skimming fat from the top. Taste; add salt if needed. Spoon sauce over lamb shanks; garnish with cilantro.

Chef's Note:

To make clarified butter, melt the butter over low heat and skim off the white milk solids.