Ingredients

1 kg beef shank, cut into large pieces

4 cups water

2 tbsp ghee or oil

2 large onions, finely sliced

3 tbsp ginger-garlic paste

2 tbsp flour

1 tbsp chili powder

1 tbsp coriander powder

1 tbsp cumin powder

1 tsp turmeric powder

1 tsp garam masala

Salt to taste

1 inch ginger, julienned for garnish

Chopped cilantro for garnish

Lemon wedges for serving

Steps

In a large pot, heat the ghee over medium heat. Add the onions and sauté until golden brown, about 10 minutes. This will deepen the flavor base.

Stir in the ginger-garlic paste and cook for another 2 minutes until fragrant.

Add the beef shank pieces and brown on all sides for about 5 minutes, sealing in the juices.

Sprinkle the flour over the beef, stirring to coat evenly. This will help thicken the gravy during cooking.

Add water, chili powder, coriander, cumin, turmeric, and salt. Bring to a boil, then reduce to low heat.

Cover the pot and let it simmer overnight on low heat (around 8-10 hours) or until the meat is tender and the marrow releases its richness.

In the morning, heat a small pan over medium heat and add the garam masala. Toast for 1-2 minutes until fragrant, then stir into the stew.

Serve hot, garnished with julienned ginger and chopped cilantro, alongside lemon wedges.

Why this works

Braising the beef shank overnight allows the tough connective tissues to break down, resulting in tender meat that melts in your mouth. The slow cooking process also extracts rich flavors from the marrow, enriching the gravy. If the stew seems too thick after cooking, simply add a bit of warm water to loosen it up. Conversely, if it appears too watery, you can simmer it uncovered for a while to reduce the liquid. The flour added early on acts as a thickening agent while also contributing to the overall texture. The final step of toasting the garam masala enhances its aroma, providing a fresh burst of spice that elevates the dish right before serving.