Lamb Shanks Braised with Cardamom and Onion

Name: Lamb Shanks Braised with Cardamom and Onion
Yield: serves 4
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

December 9, 2011

Lamb shanks make for some of the best braised meat. The bone and marrow enrich the sauce and the gelatinous nature of the meat nearest the bone gives it a silken texture. In India we braise shanks in dozens of ways. Muslim families sometimes eat the shanks for breakfast with all manner of flatbreads and raw onion relishes. You could serve them with rice as well, such as the Yellow Basmati Rice with Sesame Seeds.

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