
Entrées
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