Inspired by the aromatic flavors of the Kashmir Valley of India, ground allspice leads the charge in this recipe. Often hidden within curry blends allspice and just a little heat bring out the naturally decadent flavor of lamb.
Prep time: 15 min
Cook time: 160 min
Total time: 175 min
Ingredients
Makes 2 servings
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2 Lamb Shanks
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1 Teaspoon Kosher Sea Salt Flakes
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1 Teaspoon Ground Black Pepper
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1 Tablespoon Ghee Or Olive Oil
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1/2 Small Onion, chopped
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4 Garlic Cloves, crushed
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1 Teaspoon Ground Allspice
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1/2 Teaspoon Yellow Mustard Seed
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1 Teaspoon Ground Turmeric
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1/2 Teaspoon Organic Ground Cinnamon
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1/2 Teaspoon Ground Black Peppercorns Dustless
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2 Thyme Sprigs
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1 Green Cardamom, crushed
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4 Fluid Ounces Canned, Diced Tomatoes
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2 Cups Chicken Broth
Directions
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Preheat oven to 325°F.
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Season both lamb shanks with salt and ground black pepper. Heat large oven-safe skillet over medium-high heat and add ghee.
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Add lamb to skillet and sear on all sides, turning every few minutes for even browning. Remove lamb from skillet when browned.
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Add onion and garlic cloves and cook for 2 minutes. Add allspice, mustard seed, cinnamon and ground black pepper and cook for 3 minutes more before adding remaining ingredients.
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Cover pan with aluminum foil, place in oven and braise shanks for 1 hour.
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Remove pan from oven and turn pieces over. Cover, return pan to oven and braise for another 1-1/2 hours. When lamb gives easily from bone, it is done.
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Remove shanks from sauce, strain sauce and serve with lamb.