Lamb Shanks Braised with Tomatoes and Coriander

Lamb Shanks Braised with Tomatoes and Coriander
Photo by Scott Phillips


  • ½ tsp. ground cardamom
  • 1 tsp. fennel seed
  • 2 Tbs. chopped fresh cilantro
  • 3 cups homemade or low-salt canned chicken broth; more as needed
  • 2 Tbs. olive oil
  • 1 tsp. coriander seed
  • 1 tsp. whole cumin seed
  • + 9 more ingredients
    • 3 cups sliced onions
    • Pinch cayenne
    • Kosher salt and freshly ground black pepper
    • 1 tsp. whole cumin seed, toasted in a dry skillet until fragrant
    • 6 lb. lamb shanks
    • 2 cups canned tomatoes, with juices
    • 1 tsp. mustard seed
    • 2 Tbs. chopped garlic
    • 2 Tbs. chopped ginger

Heat the oven to 350°F. In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Season the lamb shanks with salt and pepper. Working in batches, brown the lamb on all sides; transfer to a plate. Pour off all but a few tablespoons of fat from the pan.

View full recipe at Fine Cooking


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