Total Steps
6
Ingredients
18
Tools Needed
6
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- 1/4 cup chopped dried apricot(optional)
- 1/4 cup chopped almonds, skin on(optional)
- 1/4 cup freshly chopped mint(optional)
- pepper(optional)
- 3 whole cloves
- salt(optional)
- 1 stick cinnamon
- 2 cups cabernet sauvignon (dry red wine, good quality)
- 2 cups chicken stock
- 1/4 cup all purpose flour
- 3 large shallots, roughly chopped
- 8 medium spring lamb shanks
- 3/4 teaspoon toasted cumin seeds
- 1 tablespoon fresh chopped marjoram
- 1 tablespoon thyme
- 1/2 teaspoon freshly ground pepper
- 6 large cloves garlic, slivered
- 4 tablespoons good quality olive oil
Instructions
Step 1
Grind the cumin and coriander seeds with a mortar and pestle and mix in a small bowl with half the herbs and the cracked black pepper. Add half the garlic and toss well.
Step 2
Make about 3 incisions in each shank at different sides with a small knife and stuff with a sliver of garlic and herbs. Repeat with remaining shanks.
Step 3
In a large frying pan heat a little oil at a time and sear about 2 shanks at a time for about 2 minutes each, turning often until golden. Transfer to a large roasting pan with lid. Repeat searing process with remaining oil and lamb.
Step 4
Add the rest of the garlic and shallots to the roasting pan as well as any left over herbs and spices. Sprinkle lamb with flour and turn to distribute. Roast uncovered at 400°F for about 20 minutes.
Step 5
Add the chicken stock and the red wine and add more cracked black pepper. Cover tightly and braise about 1 1/2 hours or until lamb is tender and sauce is slightly thickened.
Step 6
Season with salt and any more pepper if desired. Sprinkle with chopped mint, almonds and dried apricots.