BLACK PEPPER BRAISED LAMB SHANKS

Black Pepper Braised Lamb Shanks image

Provided by Floyd Cardoz

Categories Lamb Pepper Braise Dinner Meat Lamb Shank Spice Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 29

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Ingredients

For Rub
6 whole black cardamom pods
1 tablespoon coriander seeds
1 tablespoon whole black peppercorns
2 teaspoons cumin seeds
1 teaspoon whole allspice
2 whole dried Thai chiles*
2 tablespoons kosher salt
8 (1-pound) bone-in lamb shanks, tied**
For Lamb
About 1/4 cup corn oil
4 medium onions, coarsely chopped
4 whole cloves
4 Turkish bay leaves
1/2 cup dry white wine
9 cups lamb stock or water
3 tablespoons tamarind paste***
2 whole sprigs fresh rosemary
2 whole sprigs fresh thyme
4 tablespoons (packed) light brown sugar
1 medium celery root (celeriac), peeled and cut into 1/2-inch pieces
2 tablespoons fresh ginger, finely chopped
5 cloves garlic, finely chopped (about 2 tablespoons)
1 tablespoon kosher salt
*Dried serrano chiles can be substituted.
**Use kitchen string to tie each shank at the top, middle, and bottom. Alternatively, have your butcher do this.
***Tamarind paste is available at Asian and Middle Eastern markets. For best results, look for it in block form.
Special Equipment
kitchen string

Steps:

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. Remove from pan and let cool. Using spice or coffee grinder, grind spices and chiles to semi-fine powder. In small bowl, stir together spice powder and salt.
Make Lamb
Pat lamb shanks dry. Measure 1 teaspoon spice mixture into separate small bowl and set aside. Rub remaining mixture over shanks and refrigerate at least 6 hours and up to 24 hours.
Make Lamb
Preheat oven to 350°F.
In 8-quart heavy pot over moderately high heat, heat 1 tablespoon oil until hot but not smoking. 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. Transfer as browned to large roasting pan.
Do not clean fat from pot. Lower heat to moderate and add onions, cloves, and bay leaves. Sauté until onions are soft, about 8 minutes. Stir in reserved teaspoon spice mixture and sauté until fragrant, about 30 seconds. Whisk in wine, lamb stock, tamarind paste, rosemary, thyme, brown sugar, celery root, ginger, garlic, and salt, then raise heat and bring to boil. 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.
Transfer shanks to large plate and cover loosely with foil to keep warm.
Pour braising liquid through fine-mesh strainer into 6-quart heavy saucepan, pressing on solids with back of spoon. 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.
Remove string from shank and serve with 1/2 cup of sauce.

*** Explore more Black Pepper Braised Lamb Shanks Recipes »

Comment
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Keith Payne

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This recipe is a great way to use up leftover lamb. I made it with leftover roast lamb and it turned out great. The lamb shanks were very tender and the sauce was delicious. I served it with rice and it was a hit with my family.

HRRR ROBIUL ISLAM

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I'm not a fan of black pepper, so I used a different spice blend for this recipe. It turned out great! The lamb shanks were very tender and the sauce was delicious. I will definitely be making this recipe again.

Bouchra Merrouch

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This recipe is a bit pricey, but it's worth it for a special occasion dinner. The lamb shanks are braised in a red wine sauce and they're so tender and flavorful. I highly recommend this recipe.

MeeR Jawed Mengal

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I made this recipe in my slow cooker and it turned out perfectly. The lamb shanks were fall-apart tender and the sauce was delicious. I served it with egg noodles and it was a hit with my family.

Abel Hagos

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I used boneless lamb shanks for this recipe and they cooked in about half the time. The sauce was also very good. I will definitely be making this recipe again.

Achraf Go

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This recipe was easy to follow and the lamb shanks turned out great. I served it with mashed potatoes and green beans and it was a delicious meal.

Shoriful Gojol Midea

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I'm not a big fan of lamb, but I really enjoyed this dish. The lamb shanks were very tender and the sauce was rich and flavorful. I would definitely make this again.

Birungi Joseline

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I made this dish for a dinner party and it was a huge success. The lamb shanks were cooked to perfection and the sauce was delicious. I will definitely be making this recipe again.

Andreea Pucca

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This recipe is a bit time-consuming, but it's totally worth it. The lamb shanks are braised in a flavorful sauce for hours, until they're fall-apart tender. I highly recommend this recipe for a special occasion dinner.

Jayden Maldonado

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I've made this dish several times and it always turns out perfect. The lamb shanks are so tender and juicy, and the sauce is amazing. I love serving it with roasted vegetables.

kareem bost

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This lamb shank recipe is a keeper! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.

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