Braised Indian-Spiced Lamb Shank

By Executive Chef Phillip Blane, Unum

Serves 4

Ingredients:

4 lamb shanks
Half-gallon chicken stock
½ cup port wine
4 T Garam Masala

Garam Masala Mix

3 T cardamom pod
2 T whole black pepper
3 t whole cloves
3 t cumin seed
1 1/2 t coriander seed
1 1/2 t freshly ground nutmeg
3 sticks of cinnamon
1/4 t red chili flakes

Directions:

In a dry skillet, toast all the spices together until fragrant. Be careful not to burn.
When cool, grind everything in a spice grinder.

Cover the lamb with the spice mix, rubbing it in well (we use the hind shank at Unum, but you
could use this spice mix on any hearty cut of beef or lamb. Ossobuco would be great!). Cover
the lamb and place in the refrigerator overnight to really absorb the spices.

Get a large skillet hot. Add oil and then the shank. Season liberally with salt. Use more than
you normally would, as the meat will be in the braising liquid for several hours and the liquid
will "take away" some of the seasoning and salt while cooking.

Sear (look for a rich, dark brown crust) the meat on all sides and transfer to a casserole dish
large enough to cover 3/4 full with the braising liquid after the lamb is in the pot.

Add some extra chopped carrots, onion and celery (doesn't have to be pretty; you won't be
eating this later) and some port wine to the stock. Bring this liquid to a simmer and then cover
the meat with the braising liquid. Cover the pot with a tight fitting lid, and place the whole thing in
a 325-degree Fahrenheit oven for 3 to 4 hours, or until the meat is just about to fall off the bone.

Once it's done, carefully transfer the lamb to another dish and strain the braising liquid (getting
rid of those carrots, onions and other bits of debris that will have accumulated from the braising
process) over the lamb. Let cool overnight. The next day, carefully remove the layer of fat that
will have risen to the top and discard.

Remove the lamb from the pot. Take some of the braising liquid (it will be jelly-like) and place
that into another pot over medium heat so that it reduces down and concentrates the flavor.
This is your sauce. The remainder of the liquid is what you will use to reheat the lamb. Put it all
in a pot with the lamb over medium heat so that the liquid is at a bare simmer. Remember, the
lamb is already cooked; you just want to be sure that you are heating it through.This should take
about 10 to15 minutes.

At Unum, we serve the lamb with a cauliflower puree, Brussels sprouts and garnish with a
cilantro-mint chutney.

The only thing easier is calling 202-621-6959 and we'll take your reservation.