Name: Black Pepper Braised Lamb Shanks
Yield: Makes 8 servings
Ingredients: 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**; 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.; kitchen string

Chef Floyd Cardoz created this recipe as part of a special menu for Epicurious's Wine.Dine.Donate program.

Recipe notes

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