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Entrees

Milk-Braised Lamb Shanks with Cracked Wheat Pilaf

Ingredients

  • 4 lamb shanks tied with butcher twine
  • 2 tablespoons kosher salt
  • Olive oil as needed
  • 4 shallots, peeled and halved
  • 1 leek, washed and cut into half
  • 4 4 celery stalks, halved
  • 1 quart chicken stock
  • 1 quart half and half
  • 1 chili, split
  • 2 tablespoons coriander, pounded coarse
  • 1 tablespoon black pepper, pounded coarse
  • 6 green cardamom
  • 4 black cardamom
  • 2 cloves
  • 1 stick cinnamon
  • 1 piece ginger, pounded
  • 1 bay leaf
  • 3 cups cooked cracked wheat

Preparation

Salt lamb shanks; let stand for 45 minutes. Heat oil and sear shanks. Combine remaining ingredients, except cracked wheat, in a large pot and add lamb shanks. Bring up to a boil and simmer until tender. Remove lamb; strain broth and degrease. Reduce broth to a coating consistency. Coat shanks in sauce and plate with cracked wheat. Makes 2 servings.

Chef Floyd Cardoz; Bombay Canteen, Mumbai