Black Pepper Braised Lamb Shanks
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Coriander Seed1 tbsp
Whole Black Peppercorns2 tsps
Cumin Seed1 tsp
Allspice (whole)1 tbsp
Kosher Salt1 cup
Corn Oil4 medium
Onion (coarsely chopped)1 cup
White Wine (dry)3 tbsps
Tamarind Paste (***)4 tbsps
Light Brown Sugar (packed)2 tbsps
Ginger (fresh, finely chopped)Directions:
1
Make Rub In a heavy, dry skillet over moderate heat, toast cardamom, coriander, peppercorns, cumin, allspice, and chiles, stirring often, until fragrant, about 1 to 2 minutes
2
Remove from pan and let cool
3
Using spice or coffee grinder, grind spices and chiles to semi-fine powder
4
In small bowl, stir together spice powder and salt
5
In a heavy, dry skillet over moderate heat, toast cardamom, coriander, peppercorns, cumin, allspice, and chiles, stirring often, until fragrant, about 1 to 2 minutes
6
Remove from pan and let cool
7
Using spice or coffee grinder, grind spices and chiles to semi-fine powder
8
In small bowl, stir together spice powder and salt
9
Make Lamb Pat lamb shanks dry
10
Measure 1 teaspoon spice mixture into separate small bowl and set aside
11
Rub remaining mixture over shanks and refrigerate at least 6 hours and up to 24 hours
12
Pat lamb shanks dry
13
Measure 1 teaspoon spice mixture into separate small bowl and set aside
14
Rub remaining mixture over shanks and refrigerate at least 6 hours and up to 24 hours
15
Make Lamb Preheat oven to 350°F
16
In 8-quart heavy pot over moderately high heat, heat 1 tablespoon oil until hot but not smoking
17
Working in batches (wipe pan clean and add 1 tablespoon oil between batches), sear shanks, turning occasionally, until brown on all sides, about 5 minutes per batch
18
Transfer as browned to large roasting pan
19
Do not clean fat from pot
20
Lower heat to moderate and add onions, cloves, and bay leaves
21
Sauté until onions are soft, about 8 minutes
22
Stir in reserved teaspoon spice mixture and sauté until fragrant, about 30 seconds
23
Whisk in wine, lamb stock, tamarind paste, rosemary, thyme, brown sugar, celery root, ginger, garlic, and salt, then raise heat and bring to boil
24
Pour mixture over shanks, cover tightly with foil, and braise in middle of oven until meat is very tender, about 2 1/2 to 3 hours
25
Transfer shanks to large plate and cover loosely with foil to keep warm
26
Pour braising liquid through fine-mesh strainer into 6-quart heavy saucepan, pressing on solids with back of spoon
27
Place saucepan over moderately high heat and bring to boil, then lower heat and simmer, uncovered, until sauce is reduced by half (to about 4 cups), about 25 minutes
28
Remove string from shank and serve with 1/2 cup of sauce
29
Preheat oven to 350°F
30
In 8-quart heavy pot over moderately high heat, heat 1 tablespoon oil until hot but not smoking
31
Working in batches (wipe pan clean and add 1 tablespoon oil between batches), sear shanks, turning occasionally, until brown on all sides, about 5 minutes per batch
32
Transfer as browned to large roasting pan
33
Do not clean fat from pot
34
Lower heat to moderate and add onions, cloves, and bay leaves
35
Sauté until onions are soft, about 8 minutes
36
Stir in reserved teaspoon spice mixture and sauté until fragrant, about 30 seconds
37
Whisk in wine, lamb stock, tamarind paste, rosemary, thyme, brown sugar, celery root, ginger, garlic, and salt, then raise heat and bring to boil
38
Pour mixture over shanks, cover tightly with foil, and braise in middle of oven until meat is very tender, about 2 1/2 to 3 hours
39
Transfer shanks to large plate and cover loosely with foil to keep warm
40
Pour braising liquid through fine-mesh strainer into 6-quart heavy saucepan, pressing on solids with back of spoon
41
Place saucepan over moderately high heat and bring to boil, then lower heat and simmer, uncovered, until sauce is reduced by half (to about 4 cups), about 25 minutes
42
Remove string from shank and serve with 1/2 cup of sauce