Wednesday, November 19, 2014

Braised Lamb Shanks with Cardamom, Garlic and Prunes

Lamb shanks 1
We love braises in the winter such as osso buco and short ribs, but I had never made lamb shanks before, although I had enjoyed many good ones in restaurants. The only exotic part of this is the cardamom, which I have on hand because of my Indian and Moroccan cooking. You can find these in any Asian market, and some super markets, and it is worth it to find them for this dish.
This dish is pure comfort food.
2 TBs olive oil
2 lamb shanks
1 large onion sliced
2 carrots sliced
10 cloves of garlic peeled and squashed
The seeds from 7 green cardamom pods, ground with a mortar and pestle
1 cup dried pitted prunes.
3 cups beef stock
Preheat your oven to 350 degrees. You need a wide oven-proof casserole with a lid for this one. Brown the shanks in the olive oil until they are nicely brown, about ten minutes. Remove the shanks, and put the onions and carrots in the casserole and saute for about ten minutes until brown. Add the garlic and cardoman, and cook for another minute or two stirring. Then add the prunes and beef stock, put the shanks back in and bring to a simmer. Cover the casserole and put it in the oven for about two hours.
Serve with crusty bread or couscous. And a robust red wine such as a Spanish tempranillo or a Cote de Rhone.
Lamb shanks 2
(Photos by R. L. Floyd)

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