Slow-Cooked Beef Shank Nihari with Ginger & Green Chilli

⏱ 270 min · Serves 6

The king of Pakistani breakfasts, reborn as a weekend feast. Beef shank simmers for hours in a dark, spice-heavy gravy until the meat slides off the bone and the marrow melts into the sauce. Finished with a sizzle of ghee, matchsticks of ginger and a squeeze of lemon — scoop it up with hot naan.

Per serving: 648 kcal · 52.0g protein · 24.0g carbs · 39.0g fat

Ingredients

• 1.5 kg bone-in beef shank, cut into thick 4cm rounds (ask for marrow bones included)
• 6 tbsp ghee, plus 2 tbsp to finish
• 3 large onions, thinly sliced
• 2 tbsp ginger-garlic paste
• 2 tsp ground coriander
• 1.5 tsp ground turmeric
• 2 tbsp Kashmiri chilli powder
• 1 tsp ground black pepper
• 1 tsp ground fennel seeds
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground mace
• 1 tsp garam masala
• 4 green cardamom pods, 2 black cardamom pods, 1 cinnamon stick, 4 cloves, 2 bay leaves
• 2 tsp salt, to taste
• 2.5 litres water
• 6 tbsp wholemeal (atta) flour
• To serve: 1 thumb ginger cut into fine matchsticks, 3 green chillies sliced, small handful coriander leaves, 2 lemons cut into wedges, naan

Method

1. Heat 6 tbsp ghee in a large heavy pot. Fry the sliced onions over medium heat for 15–18 minutes until deep golden. Lift out half with a slotted spoon and reserve on kitchen paper.
2. Add the whole spices (cardamoms, cinnamon, cloves, bay) to the pot and sizzle 30 seconds. Stir in the ginger-garlic paste and cook 1 minute until the raw smell goes.
3. Add the beef shank pieces and brown all over, 8–10 minutes.
4. Turn the heat to low and add coriander, turmeric, chilli powder, black pepper, fennel, ground ginger, nutmeg, mace and salt with a splash of water. Stir for 2 minutes so the spices bloom without burning.
5. Pour in 2.5 litres water, bring to a boil, then drop to the barest simmer. Cover and cook 3 to 3.5 hours, until the meat is falling apart and the marrow is soft. Top up with hot water if it reduces too far.
6. Lift the meat and bones out onto a plate. Whisk the atta flour with 300ml cold water until completely smooth with no lumps.
7. Bring the broth to a simmer and pour in the flour slurry in a thin stream, whisking constantly. Simmer 15–20 minutes, stirring often, until glossy and thickened to a pourable gravy. Return the meat and warm through.
8. Stir in the garam masala. Heat the last 2 tbsp ghee until shimmering and pour it over the surface so it pools golden on top.
9. Serve in bowls topped with ginger matchsticks, green chilli, coriander, the reserved crisp onions and plenty of lemon, with hot naan alongside.