Heat ghee in a heavy-bottomed pot over medium heat. Add sliced onions and cook 8-10 minutes until golden brown. Stir in ginger-garlic paste and Nihari masala, cooking 3-4 minutes until fragrant and oil separates around edges.
2 medium onions, 2 tbsp ginger-garlic paste, 3 tbsp Nihari masala, ¼ cup ghee
Add beef shank pieces to the pot and sear for 5-6 minutes, turning to brown all sides. Pour in 6 cups water and bring to a boil, then reduce heat immediately to maintain a low simmer.
2 lbs beef shank, 6 cups water
Cover the pot and maintain a bare simmer at about 180°F (bubbles just break the surface). Cook for 4 to 6 hours, stirring every hour. Meat is done when it shreds easily and gravy reduces by one-third.
After 3-4 hours of simmering, mix wheat flour with ¼ cup water until smooth. Slowly stir slurry into pot while stirring constantly. Simmer uncovered for 15 minutes until gravy coats the back of a spoon but still pours easily.
2 tbsp wheat flour
Turn off heat and let Nihari sit covered for 15 minutes. Skim excess fat if desired. Serve hot garnished with fresh coriander, slit green chilies, and lemon wedges.
2 green chilies, to taste fresh coriander, to taste lemon wedges
