Prep Time :35 minutes
Cook time : 3 hours
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Author: Rajat Parr
o 3 tablespoons vegetable oil
o 1 medium onion, coarsely chopped
o Salt and freshly ground pepper
o 1 head of garlic, separated into cloves and peeled
o 1/2 cup coarsely chopped fresh ginger
o One 14-ounce can crushed tomatoes
o 2 cups beef broth
o 1 quart chicken stock
o 4 whole cloves
o 2 cardamom pods
o 2 teaspoons coriander seeds
o 1 teaspoon cumin seeds
o One 1/2-inch cinnamon stick
o 1/4 cup thinly sliced mint leaves
Preheat the oven to 325°. In an enameled cast-iron casserole, heat the oil. Season the lamb shanks with salt and pepper and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a bowl.
Add the onion to the casserole and cook over moderate heat, stirring, until softened, 7 minutes. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, 2 minutes. Add the crushed tomatoes and cook until very thick, 2 minutes. Add the beef broth and boil for 3 minutes. Add the chicken stock, cloves, cardamom, coriander, cumin and cinnamon and bring to a boil. Add the lamb and any accumulated juices and cover. Braise in the oven for 2 hours, turning once, until the meat is very tender.
Transfer the lamb to a bowl and cover with foil. Strain the braising liquid into a large skillet and skim off the fat. Boil over high heat until reduced to 2 cups, 20 minutes; season with salt and pepper. Add the lamb to the skillet, cover and simmer over low heat, turning the shanks a few times, until heated through, 3 minutes. Transfer the shanks and sauce to shallow bowls, garnish with the mint and serve with Basmati Rice.
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