Recipe adapted for kosher cooking from Food and Wine
- 4 Grow and Behold Lamb Shanks (around 1.5lbs each)
- 4 cups Grow and Behold Chicken Bone Broth
- 3 tablespoons vegetable oil
- 4 whole cloves
- 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
- 2 cardamom pods
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- One 1/2-inch cinnamon stick
- 1/4 cup thinly sliced mint leaves
- Salt and pepper, to taste
- Preheat the oven to 325 degrees. Meanwhile, in an enameled cast-iron casserole, heat the oil and brown the lamb for around 4 minutes/side. Transfer to a bowl.
- Add the onion to the casserole and cook over a moderate heat, stirring until softened–around 7 minutes. Then, 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 around 3 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 a high heat until the liquid has reduced to 2 cups (around 20 minutes), then season with salt and pepper to taste. Add the lamb back to the skillet, cover and simmer over low heat, turning the shanks a few times, until heated through–around 3 minutes. Transfer the shanks and sauce to shallow bowls, and garnish with the mint to serve.