Lamb Shanks Braised with Cardamom and Onion Recipe

Name: Lamb Shanks Braised with Cardamom and Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium lamb shanks, about 3 1/2 pounds in all; Salt; Freshly ground black pepper; 1 1/2 cups plain yogurt, preferably the acidophilus yogurt sold in health-food stores, or Greek yogurt; 6 cloves garlic, chopped; One 3-inch piece fresh ginger, peeled and chopped; 3 tablespoons ground coriander; 2 teaspoons ground cumin; 1/2 teaspoon cayenne pepper; 1/4 cup olive or canola oil; 10 cardamom pods; 1/2 teaspoon whole black peppercorns; Two 3-inch cinnamon sticks; 1/2 teaspoon whole cloves; 1 medium onion, cut into fine half rings

Servings: persons

4 medium lamb shanks, about 3 1/2 pounds in all
Salt
Freshly ground black pepper
1 1/2 cups plain yogurt, preferably the acidophilus yogurt sold in health-food stores, or Greek yogurt
6 cloves garlic, chopped
One 3-inch piece fresh ginger, peeled and chopped
3 tablespoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/4 cup olive or canola oil
10 cardamom pods
1/2 teaspoon whole black peppercorns
Two 3-inch cinnamon sticks
1/2 teaspoon whole cloves
1 medium onion, cut into fine half rings

1
Pat the shanks dry.
2
Sprinkle them all over with 1/2 teaspoon salt and lots of freshly ground pepper.
3
Preheat oven to 325F.
4
Put 1/2 cup of the yogurt, the garlic, and ginger into a blender and blend until smooth.
5
Now add the coriander, cumin, cayenne, 1 1/2 teaspoons salt, and the remaining 1 cup yogurt.
6
Blend to mix.
7
Pour the oil into a very wide ovenproof saute pan or wide casserole dish, large enough to hold the shanks easily in one layer, and set over medium-high heat.
8
When hot, put in the cardamom, peppercorns, cinnamon, cloves, and shanks.
9
Brown the shanks on one side.
10
Turn them over, dropping the onion slices in the spaces between them.
11
Brown the second side as well as the onions, moving the onions around in the pan as you need to.
12
When the second side has browned, add the paste from the blender and 1 cup water.
13
Bring to a boil.
14
Cover and place the pan in the oven.
15
Bake for 3 hours, turning the shanks over every 30 minutes.

480

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 15 ingredients. The key ingredients include: 4 medium lamb shanks, about 3 1/2 pounds in all, Salt, Freshly ground black pepper, 1 1/2 cups plain yogurt, preferably the acidophilus yogurt sold in health-food stores, or Greek yogurt, and more.

Yes, Lamb Shanks Braised with Cardamom and Onion 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!

Lamb Shanks Braised with Cardamom and Onion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions