Best Black Pepper Braised Lamb Shanks Recipes

BLACK PEPPER BRAISED LAMB SHANKS

Black Pepper Braised Lamb Shanks image

Provided by Floyd Cardoz

Categories Lamb Pepper Braise Dinner Meat Lamb Shank Spice Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 29

Ingredients

For Rub
6 whole black cardamom pods
1 tablespoon coriander seeds
1 tablespoon whole black peppercorns
2 teaspoons cumin seeds
1 teaspoon whole allspice
2 whole dried Thai chiles*
2 tablespoons kosher salt
8 (1-pound) bone-in lamb shanks, tied**
For Lamb
About 1/4 cup corn oil
4 medium onions, coarsely chopped
4 whole cloves
4 Turkish bay leaves
1/2 cup dry white wine
9 cups lamb stock or water
3 tablespoons tamarind paste***
2 whole sprigs fresh rosemary
2 whole sprigs fresh thyme
4 tablespoons (packed) light brown sugar
1 medium celery root (celeriac), peeled and cut into 1/2-inch pieces
2 tablespoons fresh ginger, finely chopped
5 cloves garlic, finely chopped (about 2 tablespoons)
1 tablespoon kosher salt
*Dried serrano chiles can be substituted.
**Use kitchen string to tie each shank at the top, middle, and bottom. Alternatively, have your butcher do this.
***Tamarind paste is available at Asian and Middle Eastern markets. For best results, look for it in block form.
Special Equipment
kitchen string

Steps:

Make Rub
In a heavy, dry skillet over moderate heat, toast cardamom, coriander, peppercorns, cumin, allspice, and chiles, stirring often, until fragrant, about 1 to 2 minutes. Remove from pan and let cool. Using spice or coffee grinder, grind spices and chiles to semi-fine powder. In small bowl, stir together spice powder and salt.
Make Lamb
Pat lamb shanks dry. Measure 1 teaspoon spice mixture into separate small bowl and set aside. Rub remaining mixture over shanks and refrigerate at least 6 hours and up to 24 hours.
Make Lamb
Preheat oven to 350°F.
In 8-quart heavy pot over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Working in batches (wipe pan clean and add 1 tablespoon oil between batches), sear shanks, turning occasionally, until brown on all sides, about 5 minutes per batch. Transfer as browned to large roasting pan.
Do not clean fat from pot. Lower heat to moderate and add onions, cloves, and bay leaves. Sauté until onions are soft, about 8 minutes. Stir in reserved teaspoon spice mixture and sauté until fragrant, about 30 seconds. Whisk in wine, lamb stock, tamarind paste, rosemary, thyme, brown sugar, celery root, ginger, garlic, and salt, then raise heat and bring to boil. Pour mixture over shanks, cover tightly with foil, and braise in middle of oven until meat is very tender, about 2 1/2 to 3 hours.
Transfer shanks to large plate and cover loosely with foil to keep warm.
Pour braising liquid through fine-mesh strainer into 6-quart heavy saucepan, pressing on solids with back of spoon. Place saucepan over moderately high heat and bring to boil, then lower heat and simmer, uncovered, until sauce is reduced by half (to about 4 cups), about 25 minutes.
Remove string from shank and serve with 1/2 cup of sauce.

BRAISED LAMB SHANKS WITH CARROTS, BLACK PEPPER AND MISO

Braised Lamb Shanks with Carrots, Black Pepper and Miso image

Provided by Alex Guarnaschelli

Categories main-dish

Time 3h55m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
4 medium lamb shanks (about 1/2 pound each)
Kosher salt and freshly ground black pepper plus 1 tablespoon coarsely ground black pepper
2 medium yellow onions, thinly sliced
16 small carrots, split lengthwise
12 large cloves garlic
4 small parsnips, split lengthwise
1 tablespoon dark brown sugar
1 cup dry vermouth
8 cups beef stock
1/4 cup yellow miso paste
1/4 cup grainy mustard
1 tablespoon red wine vinegar
1 cup fresh parsley leaves

Steps:

Preheat the oven to 350 degrees F.
Heat a Dutch oven over high heat and add the oil. Sprinkle the lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb in a single layer in the hot oil. Brown the lamb on all sides, 12 to 15 minutes total. Remove the lamb to a medium bowl.
Stir the onions into the grease and sprinkle them lightly with salt. Cook until tender, 5 to 8 minutes. Stir in the carrots, garlic and parsnips. Season with salt and add the brown sugar. Cook until the vegetables become slightly tender, 5 to 8 minutes.
Add the vermouth and cook until all of the liquid cooks out, an additional 5 to 8 minutes. Stir in the beef stock, miso paste and mustard. Add the lamb back into the stew. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours.
Use a large spoon to skim any excess fat or impurities from the surface of the sauce. Taste for seasoning. Stir in the vinegar. Allow to rest for 15 minutes, then top with the coarsely ground pepper and parsley. Serve immediately.