Recipes Braised Lamb Shanks with Garlic and Indian Spices 5.0 (1,553) Add your rating & review Rajat Parr braises his ultratender lamb shanks in a rich mix of red wine, tomatoes and cinnamon. By Rajat Parr Rajat Parr World-renowned wine expert Rajat Parr is a sommelier, winemaker, and co-founder of Sandhi, Domaine de la Côte, and Evening Land Vineyards. He co-authored two books on wine, the James Beard Award-winning Secrets of the Sommeliers (2010) and the André Simon Drink Book Award-winning The Atlas of Taste (2018). Parr has demonstrated his unparalleled scent memory with appearances in such wine documentaries as SOMM, SOMM3, Cellar Stories, and Blind Tasting Sessions. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Anna Williams Active Time: 1 hrs Total Time: 3 hrs Yield: 4 Ingredients 3 tablespoons vegetable oil 4 lamb shanks (5 pounds total) Salt and freshly ground pepper 1 medium onion, coarsely chopped 1 head of garlic, separated into cloves and peeled 1/2 cup coarsely chopped fresh ginger One 14-ounce can crushed tomatoes 3 cups dry red wine, such as Syrah 1 quart chicken stock 4 whole cloves 2 cardamom pods 2 teaspoons coriander seeds 1 teaspoon cumin seeds One 1/2-inch cinnamon stick 1/4 cup thinly sliced mint leaves Cheesy Farro-and-Tomato Risotto, for serving Directions Preheat the oven to 325°. In an enameled cast-iron casserole, heat the oil. Season the lamb with salt and pepper and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a bowl. Add the onion to the casserole and cook over moderate heat, stirring, until softened, 7 minutes. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, 2 minutes. Add the crushed tomatoes and cook until very thick, 2 minutes. Add the red wine and boil for 3 minutes. Add the chicken stock, cloves, cardamom, coriander, cumin and cinnamon and bring to a boil. Add the lamb and any accumulated juices and cover. Braise in the oven for 2 hours, turning once, until the meat is very tender. Transfer the lamb to a bowl and cover with foil. Strain the braising liquid into a large skillet and skim off the fat. Boil over high heat until reduced to 2 cups, 20 minutes; season with salt and pepper. Add the lamb to the skillet, cover and simmer over low heat, turning the shanks a few times, until heated through, 3 minutes. Transfer the shanks and sauce to shallow bowls, garnish with the mint and serve with Cheesy Farro-and-Tomato Risotto. Suggested Pairing Rajat Parr serves this with a spicy Syrah. Rate it Print