Braised Lamb Shanks with Dried Apricots, Plums, and Candied Ginger

Name: Braised Lamb Shanks with Dried Apricots, Plums, and Candied Ginger
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 6 allspice berries, freshly ground; 5 chiles de arbol; 1 teaspoons black pepper, freshly ground; 118 milliliters candied ginger, cut into large chunks; 5 cardamom pods, freshly ground; 3 sticks 3-inch sticks of cinnamon; 2 Tbsps coriander seed, freshly ground; 2 teaspoons cumin seed, freshly ground; 237 milliliters dried apricots; 237 milliliters dried plums (prunes); 1 Juice of or two lemons (or to taste), for serving; 1 kilograms large lamb shanks (about; 237 milliliters low-sodium chicken broth; 2 Tbsps oil; 1 teaspoon half-sharp paprika; 2 Tbsps pomegranate molasses (or balsamic vinegar), for serving; 1 teaspoons saffron

Braised Lamb Shanks with Dried Apricots, Plums, and Candied Ginger might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 339 calories, 19g of protein, and 8g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have candied ginger, plums, pepper, and a few other ingredients on hand, you can make it. To use up the cardamom pods you could follow this main course with the Pear Cardamom Clafoutis as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Preheat oven to 300°F.

Equipment you will use

Oven

Heat a 5-6 quart Dutch oven on medium-high heat for three minutes, then add oil. Meanwhile, salt lamb shanks liberally—two to three teaspoons kosher salt per shank. When oil shimmers, brown shanks in oil, in batches, if necessary, until lightly browned on all sides (you do not need a dark sear for this dish).

Ingredients you will need

Salt

Lamb Shanks

Cooking Oil

Equipment you will use

Dutch Oven

Set shanks aside on a plate and add all spices except saffron to pot. Stir frequently to coat with fat until spices become intensely aromatic, 30 seconds to 1 minute.

Ingredients you will need

Saffron

Spices

Equipment you will use

Pot

Add chicken broth, scraping browned bits off bottom of pan, then apricots, plums, candied ginger, and saffron. Stir to combine, then arrange lamb shanks in a single layer in bottom of pot.

Ingredients you will need

Candied Ginger

Chicken Broth

Lamb Shanks

Apricot

Saffron

Plum

Equipment you will use

Frying Pan

Pot

Cover with a heavy, well-fitted lid (or use a sheet of aluminum foil under the lid) and transfer pot to oven and braise for 3 to 3 1/2 hours, or until shanks are meltingly tender and offer a paring knife no resistance.

Equipment you will use

Aluminum Foil

Knife

Oven

Pot

Transfer shanks to a serving platter and cover with foil to keep warm. Strain braising liquid and transfer apricots, plums, and candied ginger to serving platter.

Ingredients you will need

Candied Ginger

Apricot

Plum

Equipment you will use

Aluminum Foil

Let strained liquid sit undisturbed for 10 minutes, then strain fat.

Pour over lamb at the table, with a generous squeeze of lemon juice and a light drizzle of pomegranate molasses, to taste.

Ingredients you will need

Pomegranate Molasses