Colu Henry's Braised Lamb Shanks with Gingery Meyer Lemon Relish
"You would be hard pressed to find a more satisfying cooking technique than braising. Tough cuts of meat are browned, bathed, and then given some alone time where they turn into tender, falling-off-the-bone brilliance. Here I've used garam masala, coriander, and cardamom to give it an Indian lean and it plays nicely with the Gingery Meyer Lemon Relish. You'll want to generously top your dish with this as well as anything else interesting that might cross your path (ahem, plate)." - Colu Henry
Equipment
- Skillet
- Large Dutch Oven
- Pressure Cooker optional
Ingredients
FOR THE LAMB:
- 4 meaty lamb shanks about 4 pounds /1.8 kg
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil or other neutral oil such as grapeseed
- 2 tablespoons olive oil
- 2 small red onions peeled and quartered
- 3 cloves garlic finely chopped
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cardamom
- 1 tablespoon tomato paste
- 4 cups 960 ml chicken or beef stock
FOR THE RELISH:
- 1 small shallot minced
- 1 small Meyer lemon minced, rind and all
- 1 tablespoon grated fresh ginger
- 1/2 cup 20 g roughly chopped, loosely packed fresh cilantro (leaves and tender stems)
- 1/2 cup 75 ml olive oil
- Kosher salt
- Polenta orzo, or mashed potatoes, for serving
Instructions
- Season the lamb shanks with the salt and pepper. If you have the time, do this the night before and refrigerate. If not, season and let them sit at room temperature for 30 to 45 minutes before you brown them.
- In a large Dutch oven or other heavy-bottomed, deep-sided skillet, heat the oil over medium-high heat. Brown the lamb shanks in the oil very well on all sides, about 7 minutes. Remove and set aside on a plate.
- Wipe out or clean the skillet and heat the olive oil over medium heat. Add the red onions and cook until softened, about 3 minutes. Add the garlic, garam masala, coriander, and cardamom and cook until fragrant, 30 seconds more. Stir in the tomato paste and cook for an additional 30 seconds more.
- Add the lamb and any accumulated juices back to the pan and pour in the stock. Bring the mixture to a boil, cover, and then simmer over low heat, flipping the lamb occasionally until the meat is tender and falling off the bone, 1.5 to 2 hours. NOTE: If you chose to use a pressure cooker or instapot set the timer to high pressure for 30 mins.
- When the lamb is nearly done, make the relish: In a bowl, mix together the shallot, lemon, ginger, cilantro, and olive oil. Season with salt to taste and set aside.
- Remove the lamb to a plate and cover with foil to keep it warm. Simmer the liquid left in the pan for 10 to 15 minutes more until it thickens. Strain if you please. Plate the lamb, spoon the sauce over the shanks, and top with the relish. Serve with polenta, orzo, or mashed potatoes. Pass the remaining relish at the table. You'll want it on everything.
Notes
SERVES 4 to 8
A NOTE FROM COLU: Any extra relish would be a lovely condiment for leftover roast chicken or thinly sliced pork pressed between slices of thick, crusty bread. Stir the relish into rice or drizzle it on roasted potatoes or soft-boiled eggs for your very own family picnic.
MOODY EATER NOTE: We highly recommend that you use a pressure cooker to cook the shanks, which cut our cooking time by 30 mins.