Black Pepper Braised Lamb Shanks

More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 8 servings

6 whole black cardamom pods

1 tablespoon coriander seeds

1 tablespoon whole black peppercorns

2 teaspoons cumin seeds

1 teaspoon whole allspice

2 whole dried Thai chiles*

2 tablespoons kosher salt

8 (1-pound) bone-in lamb shanks, tied**

About 1/4 cup corn oil

4 medium onions, coarsely chopped

4 whole cloves

4 Turkish bay leaves

1/2 cup dry white wine

9 cups lamb stock or water

3 tablespoons tamarind paste***

2 whole sprigs fresh rosemary

2 whole sprigs fresh thyme

4 tablespoons (packed) light brown sugar

1 medium celery root (celeriac), peeled and cut into 1/2-inch pieces

2 tablespoons fresh ginger, finely chopped

5 cloves garlic, finely chopped (about 2 tablespoons)

1 tablespoon kosher salt

*Dried serrano chiles can be substituted.

**Use kitchen string to tie each shank at the top, middle, and bottom. Alternatively, have your butcher do this.

***Tamarind paste is available at Asian and Middle Eastern markets. For best results, look for it in block form.

Special equipment: kitchen string

You might also like

Coffee-Braised Lamb Shanks
David Lebovitz
Braised Lamb Shanks With Gremolata And Baked Po...
Bon Appetit
Balsamic-Braised Lamb Shanks
Moroccan Braised Lamb Shanks
Martha Stewart
Braised Lamb Shanks
Whole Foods Market
Braised Lamb Shanks With Red-Wine Sauce
Parade Magazine
Braised Lamb Shanks Wrapped In Eggplant
Braised Lamb Shanks With Garlic & Vermouth (Sou...
Fine Cooking
Braised Lamb Shanks & Root Vegetable Puree
The Kitchn
Citrus-Braised Lamb Shanks
Serious Eats