Winter has officially arrived in NYC and I had to detour into the local zoo Century 21 on my way to Whole Foods to pick up some leather gloves today. Despite ranking up there along with crowded department stores on the things I like least about New York, cold weather is the perfect excuse to leave the stove on all afternoon braising away a bone-on chunk of protein like these gorgeous lamb shanks.
The slow cooking turns the tough lamb shanks into a sublime matrix of tender moist meat and lip coating collagen. Tart cranberries serve to offset the rib-sticking richness of the shanks and the tangy cranberry juice melds with the lamb liquid to form a rich sauce that’s loaded with umami and accented with cumin, cloves and garlic.
The lynchpin to this whole dish though is the black cardamom. Unlike green cardamom, the darker sibling has an intensely smokey meat-like flavor with just a hint of camphor, lending these shanks a savouriness that’s reminiscent of bacon. While I thought I was black cardamom newbie, it turns out I’ve been using it under its Chinese name tsao-ko for some time. If you don’t have an Indian grocer near by, try looking for it in a Chinese or Vietnamese market.
It’s come to my attention that my my food is too complicated for some people. If that sounds like you, this dish is for you, as it literally takes 10 minutes of prep, after which you can go about your day with the only sign of your culinary endeavors being the apartment warming heat emanating from the kitchen… well that and the dreamy aroma that will perfume your entire home and have the neighbor’s dogs barking in frothy envy.
I also know some of you guys have been asking to see more in-kitchen shots. Getting the proper lighting setup in the kitchen has been too time consuming for most of my weeknight projects, but I can’t use that excuse anymore as this is my first post using shots from my new toy. Because of its better low-light sensitivity I should be able to do more in-kitchen shots despite the dungeon-like lighting by the stove.
Ingredients
- 3 pounds lamb shanks
- 1 teaspoon cumin seeds whole
- 10 cloves
- 2 pods cardamom black
- 2 cloves garlic minced
- 1 1/2 ginger " knob of (grated)
- 2 onions minced
- 3 tablespoons sugar
- 1 tablespoon kosher salt (less if you use regular salt)
- 12 oz cranberries fresh bags
Steps
- Generously salt and pepper the lamb shanks. Heat a large heavy bottomed pot with a lid on medium high heat until very hot, then add a splash of oil. Sear the shanks until golden brown on all sides. Turn down the heat if the oil starts smoking. When the shanks are browned, transfer them to a plate.
- Add the cumin, cloves and black cardamom and swirl in the oil until you start to hear them pop. Add the garlic, ginger, onions, sugar, and salt and fry until soft and very fragrant. Add the cranberries, stir together, then nestle the lamb shanks into the cranberries and onions. Turn the heat down to low and cover with a tight fitting lid. Let this braise for 2-3 hours or until the meat easily pulls off the bone with a fork.
- Serve with rice.
Notes:
I love braised lamb. I’ve never thought of doing a cranberry sauce – beautiful!
They look absolutely amazing and delicious. Love the addition of cranberries.
I love braised lamb. I’ve never thought of doing a cranberry sauce – beautiful!
Seriously I so have cranberries and lamb right now in my kitchen stock of ingredients…hubby is going to love this! You have inspired me once again…
They look absolutely amazing and delicious. Love the addition of cranberries.
You make me wanna go run to the supermarket and get me some shanks!
Seriously I so have cranberries and lamb right now in my kitchen stock of ingredients…hubby is going to love this! You have inspired me once again…
This dish looks smackinglicious!! Love the addition of cranberries! Too bad they’re rather expensive here … I’d love to incorporate more of them into my cooking/baking if only they were cheaper …
Love your work! Keep it up yea?
Cheers from Malaysia,
Pei-Lin
Gorgeous and luscious .. I adore lamb shanks .. just wish they were more readily available! So cool to see black cardamom being used in this dish; I always have it in my pantry.
I do not thrive well in Winter but making warm, comforting braises like this keep me sane!
Good luck with some goat meat, you’ll love it.
” … a sublime matrix of tender moist meat and lip coating collagen …”
That’s it. I’m off to buy some lamb.
Terrific pictures, and, …dare I admit I am a black cardamom virgin? Your shanks (I mean, your lamb’s) are making me weak in the knees 😀
(or is it ‘in the shanks’? whatever, shut up Claire)
You make me wanna go run to the supermarket and get me some shanks!
What a festive dish! Coincidentally, I have some shanks in the fridge, but I don’t have cranberries. =( Nice pics!
This dish looks smackinglicious!! Love the addition of cranberries! Too bad they’re rather expensive here … I’d love to incorporate more of them into my cooking/baking if only they were cheaper …
Love your work! Keep it up yea?
Cheers from Malaysia,
Pei-Lin
Gorgeous and luscious .. I adore lamb shanks .. just wish they were more readily available! So cool to see black cardamom being used in this dish; I always have it in my pantry.
Cardamom to the rescue. Love that for any sort of meat. It leaves a great flavor.
I do not thrive well in Winter but making warm, comforting braises like this keep me sane!
Good luck with some goat meat, you’ll love it.
Oh my, this looks so amazing. And I see the marrow in that shank bone just peeking out, yum yum! Makes my mouth water.
Marc, I’m impressed with this technique of using cranberries with the shanks…def a must try for winter. I also need to source some black cardamom…again you’ve provided great inspiration form your wonderful creations! Enjoy your new toy!
There’s always something wonderful about slow cooked food isn’t there? You start with a tough piece of meat and end up with a fork-tender piece of goodness. Your lamb dish looks delicious!
” … a sublime matrix of tender moist meat and lip coating collagen …”
That’s it. I’m off to buy some lamb.
That looks divine. I have a slight obsession with marrow in lamb shanks. the picture makes me drooL!
Terrific pictures, and, …dare I admit I am a black cardamom virgin? Your shanks (I mean, your lamb’s) are making me weak in the knees 😀
(or is it ‘in the shanks’? whatever, shut up Claire)
Can I be honest? Your pictures are so gorgeous it was hard to read the rest of the post and I was hopelessly engrossed in gawking at the food pics… but when I did read the recipe and the rest of the blog – I thought – what a fantastic idea to combine something as festive as cranberries. Unfortunately fresh ones are hard to come by – can I use dried ones?
What a festive dish! Coincidentally, I have some shanks in the fridge, but I don’t have cranberries. =( Nice pics!
Cardamom to the rescue. Love that for any sort of meat. It leaves a great flavor.
Oh my, this looks so amazing. And I see the marrow in that shank bone just peeking out, yum yum! Makes my mouth water.
Marc, I’m impressed with this technique of using cranberries with the shanks…def a must try for winter. I also need to source some black cardamom…again you’ve provided great inspiration form your wonderful creations! Enjoy your new toy!
There’s always something wonderful about slow cooked food isn’t there? You start with a tough piece of meat and end up with a fork-tender piece of goodness. Your lamb dish looks delicious!
That looks divine. I have a slight obsession with marrow in lamb shanks. the picture makes me drooL!
Can I be honest? Your pictures are so gorgeous it was hard to read the rest of the post and I was hopelessly engrossed in gawking at the food pics… but when I did read the recipe and the rest of the blog – I thought – what a fantastic idea to combine something as festive as cranberries. Unfortunately fresh ones are hard to come by – can I use dried ones?
the lamb shank is such a delicious and forgiving cut. i can almost smell this dish w/ your description. looks beautiful. black cardamom like bacon? ok, that one i’m going to have to test out myself.
I love lamb shank ALOT — I have never seen black cardamom — do you have any suggestions as to where I might find it? I love the addition of cranberries — the tartness and sweetness of these delightful berries would make a wonderful contrast to the heaviness of the lambshank, if only my mouth could taste the wonderful creation that is shown in your beautiful pictures. Thanks for sharing 🙂
Aw, this is almost making me wish it was Winter here. Almost. I do love me some shanks. Never heard of black cardamom but I’ll look out for it at my Chinese supermarket as you’re definitely selling it to me well! 😀
the lamb shank is such a delicious and forgiving cut. i can almost smell this dish w/ your description. looks beautiful. black cardamom like bacon? ok, that one i’m going to have to test out myself.
Oh wow, a new camera, you lucky duck! The shots look fantastic, and while I’ve never been one to shy from a long recipe, I’d still hit this 🙂 Black cardamom is one of those US-only things for me, I think, unfortunately..
I love lamb shank ALOT — I have never seen black cardamom — do you have any suggestions as to where I might find it? I love the addition of cranberries — the tartness and sweetness of these delightful berries would make a wonderful contrast to the heaviness of the lambshank, if only my mouth could taste the wonderful creation that is shown in your beautiful pictures. Thanks for sharing 🙂
Aw, this is almost making me wish it was Winter here. Almost. I do love me some shanks. Never heard of black cardamom but I’ll look out for it at my Chinese supermarket as you’re definitely selling it to me well! 😀
Oh wow, a new camera, you lucky duck! The shots look fantastic, and while I’ve never been one to shy from a long recipe, I’d still hit this 🙂 Black cardamom is one of those US-only things for me, I think, unfortunately..
I’ve never used cardamon when braising shanks, no less the black version but it opens up a new flavor profile for the dish to me. Looks wonderful, especially with the addition of cranberries giving it some well-needed color. P.S. Results of your new camera are great!
You suck! I was going to do lamb shanks in guinness but now I want to use up the remaining cranberries I have floating in the fridge.
I never understood people who complained that food is to complicated to make. Unless you are busting out liquid nitrogen and other Ferran Adria chemist kit item nothing is all that hard. Some of it just requires patience which I guess is hard for most people.
I’ve never used cardamon when braising shanks, no less the black version but it opens up a new flavor profile for the dish to me. Looks wonderful, especially with the addition of cranberries giving it some well-needed color. P.S. Results of your new camera are great!
I love the combination of lamb shanks and cranberries, and the black cardamom is very intriguing!
I don’t think I’ve ever used cardamom in anything I’ve made, I can’t wait to try that in a dish.
Your pictures look amazing. I’m with you, my kitchen lighting sucks! Not enough natural light.
You suck! I was going to do lamb shanks in guinness but now I want to use up the remaining cranberries I have floating in the fridge.
I never understood people who complained that food is to complicated to make. Unless you are busting out liquid nitrogen and other Ferran Adria chemist kit item nothing is all that hard. Some of it just requires patience which I guess is hard for most people.
Delicious and stunning!
This looks fabulous – I love the idea of combining cranberries, cardamon, cloves with lamb.
I love the combination of lamb shanks and cranberries, and the black cardamom is very intriguing!
I don’t think I’ve ever used cardamom in anything I’ve made, I can’t wait to try that in a dish.
Your pictures look amazing. I’m with you, my kitchen lighting sucks! Not enough natural light.