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 savoriness 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.
📖 Recipe
Units
Ingredients
- 3 pounds lamb shanks
- 1 teaspoon cumin seeds whole
- 10 cloves
- 2 pods cardamom black
- 2 cloves garlic minced
- 1 ½ ginger " knob of (grated)
- 2 onions minced
- 3 tablespoons evaporated cane sugar
- 1 tablespoon kosher salt (less if you use regular salt)
- 12 ounces cranberries fresh bags
Instructions
- 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.
Gina (Gluten-free Gourmand) says
I love braised lamb. I've never thought of doing a cranberry sauce - beautiful!
Divina says
They look absolutely amazing and delicious. Love the addition of cranberries.
Gina (Gluten-free Gourmand) says
I love braised lamb. I've never thought of doing a cranberry sauce - beautiful!
chef E says
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...
Divina says
They look absolutely amazing and delicious. Love the addition of cranberries.
Cynthia says
You make me wanna go run to the supermarket and get me some shanks!
chef E says
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...
Pei-Lin says
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
Muneeba says
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.
Peter says
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.
Leela says
" ... a sublime matrix of tender moist meat and lip coating collagen ..."
That's it. I'm off to buy some lamb.
colloquial cook says
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)
Cynthia says
You make me wanna go run to the supermarket and get me some shanks!
jessica says
What a festive dish! Coincidentally, I have some shanks in the fridge, but I don't have cranberries. =( Nice pics!
Pei-Lin says
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
Muneeba says
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.
The Duo Dishes says
Cardamom to the rescue. Love that for any sort of meat. It leaves a great flavor.
Peter says
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.
Alta says
Oh my, this looks so amazing. And I see the marrow in that shank bone just peeking out, yum yum! Makes my mouth water.
Peter G says
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!
Chocolate Shavings says
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!
Leela says
" ... a sublime matrix of tender moist meat and lip coating collagen ..."
That's it. I'm off to buy some lamb.
Monique says
That looks divine. I have a slight obsession with marrow in lamb shanks. the picture makes me drooL!
colloquial cook says
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)
Trissa says
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?
jessica says
What a festive dish! Coincidentally, I have some shanks in the fridge, but I don't have cranberries. =( Nice pics!
The Duo Dishes says
Cardamom to the rescue. Love that for any sort of meat. It leaves a great flavor.
Alta says
Oh my, this looks so amazing. And I see the marrow in that shank bone just peeking out, yum yum! Makes my mouth water.
Peter G says
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!
Chocolate Shavings says
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!
Monique says
That looks divine. I have a slight obsession with marrow in lamb shanks. the picture makes me drooL!
Trissa says
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?
We Are Never Full says
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.
Joy says
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 🙂
Laura @ Hungry and Frozen says
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! 😀
We Are Never Full says
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.
manggy says
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..
Joy says
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 🙂
Laura @ Hungry and Frozen says
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! 😀
manggy says
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..
Joan Nova says
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!
Jeff says
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.
Joan Nova says
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!
Natasha aka 5 Star Foodie says
I love the combination of lamb shanks and cranberries, and the black cardamom is very intriguing!
Jennifer says
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.
Jeff says
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.
zoe says
Delicious and stunning!
Annie says
This looks fabulous - I love the idea of combining cranberries, cardamon, cloves with lamb.
Natasha aka 5 Star Foodie says
I love the combination of lamb shanks and cranberries, and the black cardamom is very intriguing!
Jennifer says
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.
Nurit - 1 family. friendly. food. says
Winter has only NOW arrived in NYC? We are freezing here in Seattle! Anyway, this dish looks fab. I love the use of fresh cranberries although I probably won't find black cardamom (it sounds so good) in my store and I've got no plans for shopping around in the current 20-ies degrees as in Farenheit. I'll use regular one.
zoe says
Delicious and stunning!
Annie says
This looks fabulous - I love the idea of combining cranberries, cardamon, cloves with lamb.
Nurit - 1 family. friendly. food. says
Winter has only NOW arrived in NYC? We are freezing here in Seattle! Anyway, this dish looks fab. I love the use of fresh cranberries although I probably won't find black cardamom (it sounds so good) in my store and I've got no plans for shopping around in the current 20-ies degrees as in Farenheit. I'll use regular one.
Jackie at PhamFatale.com says
I've been searching for THE perfect holiday meal. Marc, I think you hit the jackpot. ***Drool***
Jackie at PhamFatale.com says
I've been searching for THE perfect holiday meal. Marc, I think you hit the jackpot. ***Drool***
chef E says
I made a take on this but did not have the black cardamon, and am linking it to this...was wonderful!
pigpigscorner says
wow great flavours here and it's beautiful! Now I have to find fresh cranberries.
chef E says
I made a take on this but did not have the black cardamon, and am linking it to this...was wonderful!
pigpigscorner says
wow great flavours here and it's beautiful! Now I have to find fresh cranberries.
hungry dog says
This sounds incredible. I have never heard of black cardamom but I love the regular cardamom...must look for it or check Penzeys. Thanks for posting this delicious and beautiful recipe!
diva says
mmm i love all the spices you've used in this lamb shank recipe as it's so warm and comforting. perfect for this time of the year. it's hard to fine fresh cranberries here but i might have to make this soon as it looks too good to pass up, and i'd be sure to wow the socks off my new flatmate 🙂 x
hungry dog says
This sounds incredible. I have never heard of black cardamom but I love the regular cardamom...must look for it or check Penzeys. Thanks for posting this delicious and beautiful recipe!
diva says
mmm i love all the spices you've used in this lamb shank recipe as it's so warm and comforting. perfect for this time of the year. it's hard to fine fresh cranberries here but i might have to make this soon as it looks too good to pass up, and i'd be sure to wow the socks off my new flatmate 🙂 x
Stacey Snacks says
Marc,
I can't decide whether to make your lamb shanks or Stephane's for a dinner party this weekend, I was googling recipes for shanks, and they both came up!
Stacey Snacks says
Marc,
I can't decide whether to make your lamb shanks or Stephane's for a dinner party this weekend, I was googling recipes for shanks, and they both came up!
Woodrenahenderson says
you are just what i've been lookinf for all my life i fall short when it comes to looking up recipts but i like lots of flavor and unique seasonings in my food. please keep us cooking! thanks