Braised Lamb Shanks with Garlic and Indian Spices

Name: Braised Lamb Shanks with Garlic and Indian Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 4 lamb shanks (5 pounds 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-ounce can crushed tomatoes; 3 cups dry red wine, such as Syrah; 1 quart chicken stock; 4 whole cloves; 2 cardamom pods; 2 teaspoons coriander seeds; 1 teaspoon cumin seeds; One 1/2-inch cinnamon stick; 1/4 cup thinly sliced mint leaves; Cheesy Farro-and-Tomato Risotto, for serving

Servings: persons

3 tablespoons vegetable oil
4 lamb shanks (5 pounds 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-ounce can crushed tomatoes
3 cups dry red wine, such as Syrah
1 quart chicken stock
4 whole cloves
2 cardamom pods
2 teaspoons coriander seeds
1 teaspoon cumin seeds
One 1/2-inch cinnamon stick
1/4 cup thinly sliced mint leaves
Cheesy Farro-and-Tomato Risotto, for serving

1
Preheat the oven to 325.
2
In an enameled cast-iron casserole, heat the oil.
3
Season the lamb with salt and pepper and cook over moderately high heat until browned, about 4 minutes per side.
4
Transfer to a bowl.
5
Add the onion to the casserole and cook over moderate heat, stirring, until softened, 7 minutes.
6
Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, 2 minutes.
7
Add the crushed tomatoes and cook until very thick, 2 minutes.
8
Add the red wine and boil for 3 minutes.
9
Add the chicken stock, cloves, cardamom, coriander, cumin and cinnamon and bring to a boil.
10
Add the lamb and any accumulated juices and cover.
11
Braise in the oven for 2 hours, turning once, until the meat is very tender.
12
Transfer the lamb to a bowl and cover with foil.
13
Strain the braising liquid into a large skillet and skim off the fat.
14
Boil over high heat until reduced to 2 cups, 20 minutes; season with salt and pepper.
15
Add the lamb to the skillet, cover and simmer over low heat, turning the shanks a few times, until heated through, 3 minutes.
16
Transfer the shanks and sauce to shallow bowls, garnish with the mint and serve with Cheesy Farro-and-Tomato Risotto.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 4 lamb shanks (5 pounds total), Salt and freshly ground pepper, 1 medium onion, coarsely chopped, and more.

Yes, Braised Lamb Shanks with Garlic and Indian Spices falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!