Almond Braised Lamb Shanks with Toasted Almond Salad
This out-of-the-ordinary stew is seriously good and its enticing aroma seductive. The sauce is smooth and complex: cinnamon, mustard, cumin, fenugreek, and cardamom all add up to an intriguing flavor that really lingers. The parsley-almond garnish adds brightness to the dish. Sweet, nutty, and crunchy, with layers of Indian spices, this killer recipe is a musttry. Serve it over basmati rice.
Recipe information
Yield
serves 6
Ingredients
Toasted almond salad
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Toast the almonds, cardamom, anise, fenugreek, mustard and cumin seeds, and cinnamon in a dry large skillet over low heat; be sure to shake the pan so they don’t scorch. When the almonds and spices smell fragrant, not burnt, they’re done. Because of the volume of nuts and spices, this can take about 5 minutes. Remove from the heat and let cool slightly.
Step 3
Transfer the mixture to a blender. Blend on high speed to grind everything up. Add the onion, garlic, ginger, cilantro, tomato paste, and 1 cup water. Blend again, holding down the lid, until the vegetables and cilantro are chopped up. Pour the mixture into a large bowl, stir in the yogurt and the beer, and season with salt and pepper.
Step 4
Spread the flour in a large shallow platter; season with 1 teaspoon salt and 1/2 teaspoon pepper. Mix together until the seasonings are thoroughly incorporated. Dredge the lamb shanks in the flour, tapping off the excess.
Step 5
Put a Dutch oven or large ovenproof pot over medium-high heat and coat with the oil. When the oil is shimmering, add the lamb shanks in batches, turning with tongs every few minutes until they are golden brown on all sides, about 15 minutes total. Transfer the shanks to a baking sheet as they are done. Be sure the oil and leftover flour in the pan hasn’t turned black; if so wipe out the pot.
Step 6
Return the seared shanks to the pot, trying to get them in a single layer as best you can. Pour in any accumulated juices and the spice mixture so the shanks are completely submerged; if they aren’t, add water to cover. Cover with a lid or aluminum foil and braise in the oven, basting and turning occasionally, until the lamb is tender and falling off the bone, about 2 1/2 hours.
Step 7
Transfer the shanks to a baking sheet. Pour the braising liquid through a strainer into a large bowl, pressing on the solids with the back of a spoon. Return the strained liquid to the pot and simmer over medium heat for 2 to 3 minutes. Nestle the lamb shanks back in the pot, basting with the sauce. Simmer for another minute or two, until the sauce coats the back of the spoon.
Step 8
Serve the lamb topped with some of the sauce and flanked by a few handfuls of the salad.
Toasted almond salad
Step 9
Combine the greens, parsley, and almonds in a mixing bowl. Squeeze the lemon over the salad, squeezing through your fingers to catch the seeds. Drizzle with the oil and season with salt and pepper. Toss gently.
