Perfect comfort food for a chilly evening. Slightly spicy lamb shanks, slow braised with vegetables.
Preheat the oven to 300 degrees F.
Pat the lamb shanks dry with paper towels and rub all over with garam masala. Season generously with salt and pepper.
Heat a large Dutch oven on the stovetop, then add 2 tablespoons of oil/ghee on medium heat and heat until shimmering. Add the lamb shanks and brown them on both sides, about 4 minutes per side.
Transfer the lamb to a plate and add the remaining 2 tablespoons of oil to the pot. Add the cubed daikon and eggplant, and the chopped onions. Sauté until the onions are tender, about 5 minutes. Stir in the broth, tomato paste, and red pepper flakes and bring the sauce to a boil.
Nestle the lamb shanks in the sauce and vegetables. Cover the pot and transfer it to the oven. Cook for 2 hours, turning the shanks over once, halfway through cooking. When done, the lamb shanks should be tender and the meat should easily come away from the bone.
Serve garnished with cilantro if desired. Store leftovers in a covered container in the refrigerator for up to 3 days.
When browning the lamb shanks, if your Dutch oven isn't large enough to accommodate all of them with a bit of room between them, do them in 2 batches.
I found that you can freeze the lamb shanks in the sauce.