Recipe Information
  • Braised Lamb Shanks with Garlic and Indian Spices
  • Essay
  • 4

The extended cooking time is worth the wait, though the fragrant smells coming from the oven might drive you crazy!!

Ingredients
  • 3 tbsp vegetable oil
  • 4 lamb shanks (5 lbs total)
  • salt and freshly ground pepper
  • 1 medium onion, coarsely chopped
  • 1 head of garlic, separated into cloves and peeled
  • 1/2 cup coarsely chopped fresh ginger
  • one 14-oz can crushed tomatoes
  • 3 cups dry red wine, such as Syrah
  • 1 quart chicken stock
  • 4 whole cloves
  • 2 cardamom pods
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • one 1/2-inch cinnamon stick
  • 1/4 cup thinly sliced mint leaves
Directions

Preparation Time: 1 hour
Cooking Time: 2 hours

Preheat the oven to 325°F. In an enameled cast-iron casserole, heat the oil. Season the lamb with salt and pepper and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a bowl.

Add the onion to the casserole and cook over moderate heat, stirring, until softened, 7 minutes. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, 2 minutes. Add the crushed tomatoes and cook until very thick, 2 minutes. Add the red wine and boil for 3 minutes. Add the chicken stock, cloves, cardamom, coriander, cumin and cinnamon and bring to a boil. Add the lamb and any accumulated juices and cover. Braise in the oven for 2 hours, turning once, until the meat is very tender.

Transfer the lamb to a bowl and cover with foil. Strain the braising liquid into a large skillet and skim off the fat. Boil over high heat until reduced to 2 cups, 20 minutes; season with salt and pepper. Add the lamb to the skillet, cover and simmer over low heat, turning the shanks a few times, until heated through, 3 minutes. Transfer the shanks and sauce to shallow bowls, garnish with the mint and serve with Basmati rice.