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Black Pepper Braised Lamb Shanks

Nutrition per serving    (USDA % daily values)


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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

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