Roadside Lamb Shanks

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in
Mowgli Street Food

By Nisha Katona

Published 2018

  • About

This is a perfect busload-banqueting sharing dish. I love lamb shanks. They are bulky little blighters because they carry their bone in and so I choose cauldron-size cooking pots for this dish. The bones release so much flavour and the hard-working flesh falls apart into tender, succulent submission after the 2-hour cook.


  • 3 lamb shanks, 2 kg/4 lb 8 oz in all


  1. With a small knife or skewer, make deep holes evenly all over the shanks.
  2. To start the marinade, in a frying pan over a low heat, toast the poppy seeds, cinnamon sticks, cardamom, cloves, fennel, cumin and pepper. Grind the toasted spices to a fine powder in a pestle and mortar or spice grinder.
  3. Add the onions, garlic, ginger,