Step 1

Place the lamb shanks and osso bucco on a wire rack over a baking sheet. Sprinkle salt all over the exterior. Set in the fridge uncovered. Let dry brine for at least 2 hours or up to 1 day. (Optional)

Step 2

Prep the Nihari masala (spice mix), grate the ginger and garlic, and slice the onion.

Step 3

Set a dutch oven over medium-high heat and add the ghee. Once hot, add the shanks and osso bucco. Brown on all sides as best you can, work in batches if it all doesn't fit. Set the browned shanks aside on a plate, turn the heat to medium. Add the sliced onion, grated garlic and ginger, Nihari masala, turmeric powder, and bay leaves. Saute for 30 to 60 seconds until fragrant, being careful not to burn. Mix the yogurt into the spices. Add the meat back in along with enough water to partially submerge the meat, about 3/4 the way up.

Step 4

Set the dutch oven in a preheated 250 F (121 C) oven. Let braise for 4 to 5 hours until the meat is very tender and flakes away with a fork. Flip once or twice as needed.

Step 5

Remove the pot from the oven and set on the stove over medium heat. Carefully remove the meat to a plate and set it aside. Using a spoon separate the layer of fat that should be on the top of the sauce. If there isn't much fat, you can use a pan of hot ghee to pour over top to serve later on.

Step 6

Once the oil is separated, mix the flour and water into a small until no lumps of flour remain. Set the dutch oven with the sauce back over medium heat. Stir the flour mixture into the pot and cook until slightly thickened. Turn off the heat and add the pieces of meat back in.

Step 7

Meanwhile, set the separate oil (or extra ghee) in a pan over medium heat.

Step 8

To serve, spoon the thickened gravy onto a plate or bowl. Add a piece of the braised meat in the center. Pour over some of the hot spiced ghee. Garnish with Julienned ginger, sliced chiles, cilantro, and lime slices. Eat with naan, phulka, or roti. Also great with rice.