meat

Lamb shank

Nalli

350 g1 one bone-in lamb shank (about 350 g)

Typical bone-in lamb shank ~350 g.

No vegetarian swap gives shank gelatine; raw jackfruit with ghee is closest.

• 
  Lamb shank and chop

  Use the same weight; the chop cooks faster, so check 20–30 minutes earlier.

• 
  Lamb leg

  Use the same weight; cut into large chunks. Cooks 20–30 minutes faster and gives less gelatine.

• 
  Bone-in lamb

  Use the same weight; simmer 30–40 minutes longer. Less gelatine but good body.

• 
  Raw jackfruit

  Use equal weight; simmer 25–30 minutes until tender and shreddy. Add ghee for richness.

• 
  Potato

  Use equal weight; parboil and add 20 minutes before the end. Thickens the gravy but gives no meaty depth.

• 
  Mushroom

  Use equal weight; add 10–15 minutes before the end. Add vegetable stock for more body.

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