RECIPE: Curry Spiced Shanks
Inspired by India's aromatic spices, these Venison Shanks are slowly braised in a flavorful gravy creating the most delicious, meltingly tender meat. The warm and fragrant blend of spices, garlic, tomatoes, ginger, shallots, and chili peppers adds layers of flavor with a kick of heat to every bite. Serve with cardamon yogurt sauce- the light and tangy sauce perfectly complement the curry.
Jordan Cabatic
Ingredients
- 1 pack Maui Nui Shanks
- 3-4 garlic cloves, minced
- 2 small shallots, thinly sliced
- 1 in piece ginger, peeled, sliced in half, and smashed
- 2-3 Thai chili peppers (can sub for cayenne pepper)
- 3 Roma tomatoes, diced
- 2 tbsp light shoyu
- 1 tbsp white or apple cider vinegar
- 1 tbsp tomato paste
- 1 tbsp curry powder
- garam masala
- 1 tsp ground cardamon
- 1 tsp thyme
- 1 tsp cinnamon
- 1 tsp turmeric powder
- ¼ tsp cloves
- 1 tsp cumin
- 2 bay leaves
- 1 ½ tsp salt
- ½ tsp black pepper
- 2.5-3 cups of water
- 2-3 tbsp Ghee Butter or Olive oil
- Garnish with Cilantro (optional)
DIRECTIONS
Pre-heat oven to 350°
Prepare Cardamon Yogurt Sauce and place in refrigerator until ready to eat.
In a small bowl, combine all dry seasonings, excluding bay leaves.
Pat shanks completely dry and, using your knife cut small slits across. Then take half of your dry rub seasoning and rub all over each shank.
Heat a large dutch oven or pot with an oven-safe lid on medium-high heat. Once the pot is hot, add ghee butter.
Place the shanks in the pot and sear for about 2-3 minutes or until a nice brown crust is built on all sides (If you are doubling the recipe, cook in smaller batches if necessary to avoid overcrowding the pot). Remove and set aside.
Then add shallots, garlic, ginger, and bay leaf. Continuously stir for about 3-4 minutes. Add more ghee butter if necessary.
Add tomatoes, dry seasonings, and Thai chili peppers. Continuously stir and gently smash the tomatoes for about 2 minutes.
Mix in tomato paste until fully incorporated.
Pour in water, shoyu, and vinegar. Using your spatula, gently scrape the browned flavorful bits from the bottom of the pot. Then add the meat back into the pot along with any of the meat juice.
Bring to a gentle simmer. Cover with a lid and place in the middle of the oven. Cook for about 2 hours, turning the shanks every 30 minutes until the meat is fork-tender. Note* You can take the top off the pot for the last 20 minutes if you want to get a little additional browning on the meat and reduce the sauce a bit.
Serve over rice or with naan bread and cardamon yogurt sauce.