How to Cook Braised Lamb Shanks With Dried Fruits
Serves: 6
Preparation time: 20 mins
Cooking time: 3 ½ hours
Ingredients needed to make Braised Lamb Shanks With Dried Fruits:
- 3 large lamb shanks
- 1 cup dried plums
- 1 cup dried apricots
- ½ cup candied ginger, chopped into large chunks
- 5 chiles de arbol
- 2 tsp cumin seeds, ground
- 5 cardamom pods, ground
- 6 allspice berries, ground
- Three 3’’ cinnamon sticks
- 2 tbsp coriander seed, ground
- ½ tsp freshly ground black pepper
- ½ tsp saffron
- 1 tsp paprika
- 2 tbsp balsamic vinegar
- Juice of two lemons
- 1 cup low-sodium chicken broth
- Kosher salt to taste
Cooking instructions for Braised Lamb Shanks With Dried Fruits:
- Warm up your oven to 300 degrees F.
- Heat oil in a 6 quart Dutch oven for 3 minutes, over moderate heat, until it shimmers.
- Meanwhile, rub a couple of tsp kosher salt all over the lamb shanks and place it into the hot Dutch oven.
- Sear the meat on either side until it browns lightly all over and transfer it to a plate.
- Toss all the spices, except saffron, into the same Dutch oven and stir fry for a minute or until they give out an intense aroma.
- Empty a cup of chicken broth into the pan and throw in the plums, apricots, candied ginger as well as the saffron.
- Stir them all together until well combined and return the lamb shanks to the pan, arranging them in a single layer at its base.
- Fasten a tight-fitting lid on top and place it in the preheated oven.
- Cook the chicken for about 3 ½ hours or until the braised lambs are cooked enough to melt in your mouth with every bite.
- Transfer the lamb shanks onto a serving plate, using tongs, and wrap an aluminum foil across the plate to keep the meat warm.
- Pour the cooking liquid into a fine mesh sieve to strain into a bowl and set aside for about 10 minutes, without agitating it even once, until the fat floats up on the surface.
- Skim off the fat and drizzle the sauce over the lamb shanks.
- Add a splash of lemon juice to the braised lamb shanks, and finish it off with a lashing of balsamic vinegar on top.
- Serve right away.
Image credit: Wikimedia Commons
