Lamb Shanks - Recipe - Braising Series

      This Lamb Shank recipe in this fall's Braising Series has many wonderful Indian spices such as Cardamom, Coriander, Cinnamon, Turmeric, and Cumin to make a fantastic sauce to serve with the tender fall-off-the-bone shanks.  Do not be afraid of 4 inches of ginger root or a whole head of garlic.  It creates magic in the Dutch oven.

LAMB SHANKS
(Serves 6)

2 T. Palm Oil for frying
6 Lamb Shanks
Regular All Purpose Flour for dusting shanks
3 T. Olive Oil
4 Inches Ginger Root (Peeled)
1 head Garlic (Peeled)
3 stalk Celery
2 Yellow Onions
4 Carrots
2 tsp. Whole Cloves

2 c. Chicken Broth
1 tsp. Salt
1 tsp. Ground Cardamom
1 tsp. Ground Coriander
2 Cinnamon Sticks
1 tsp. Ground Black Pepper
1 tsp. Turmeric
1 tsp. Cumin Seed
1/8 tsp. Cayenne Pepper
Corn Starch for thickening

     Preheat an oven to 350 degrees Fahrenheit. Heat the palm oil on medium heat in a large Dutch oven. Dust the shanks lightly with flour. Fry them in two batches to brown on all sides. Remove from the pot and set aside. Add olive oil to the Dutch oven. Chop the ginger and garlic finely. Add to the pot and sauté for 2 minutes until aromatic. Chop the celery, onions, and carrots in a larger dice. Add to the pot and sauté until the onions begin to become clear. Put whole cloves in a stainless steel tea ball. Add the meat, tea ball, chicken broth, salt, cardamom, coriander, cinnamon sticks, black pepper, turmeric, cumin, and cayenne pepper. Bring to a simmer, cover, and braise in oven for 2 hours 30 minutes. The meat should be very, very tender. Remove the tea ball. Discard the cinnamon sticks and cloves. Skim the fat off the top with a spoon and discard. If you wish to thicken the sauce, use equal amounts of corn starch and cold water mixed together. Use 1 Tablespoon each for each cup liquid. (It is all right to guess). Move the meat and vegetables to one side. Whisk the cornstarch mixture into the pot quickly and simmer for two minutes. Adjust seasonings if you wish. I find it easier to serve if I cut the meat off the bones, then add it back to the pot (discarding the bones).

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