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Chef Vikram Sunderam of Rasika Restaurant – Washington, DC
Adapted by StarChefs.com
July 2010

Yield: 4 Servings


Lamb Shank:
4 pieces lamb hind shank, about 18 to 20 ounces, trimmed
1 teaspoon minced ginger
1 tablespoon minced garlic
2 teaspoons red chili powder
5 whole pods black cardamom
4 bay leaves
10 black peppercorns
Pinch saffron
½ cup malt vinegar
1 pint full-fat natural yogurt

2 tablespoons tomato paste
½ cup heavy cream
½ teaspoon ground nutmeg
½ teaspoon freshly ground black pepper
2 tablespoons dark rum

For the Lamb Shank:
Preheat the oven to 400°F. Prick the lamb shank on all sides with a sharp knife. Combine the remaining ingredients and pour over the lamb shank. Marinade the lamb shank for a minimum of 4 hours. Put the lamb shank and marinade into a roasting pan and add enough water to just cover the shanks. Bring this to a boil over high heat. Once the mixture is boiling, put the roasting pan in the oven and cook for 45 minutes, or until the lamb is tender.

For the Sauce:
Strain the jus left after cooking the shanks into a saucepan. Bring the jus to a boil and add the tomato paste, cream, nutmeg, and black pepper. Once the sauce thickens, add the rum and season with salt. Serve with the reserved shanks.