Sticky-Sour Tamarind Grass-fed Lamb Shanks Recipe
- Servings: 4-6
- Prep Time: 30 minutes
- Cook Time: 3 hours
Ingredients:
For the lamb:
- 4 3/4 lb. bone-in New Zealand grass-fed lamb shanks (Tip: look for the Taste Pure Nature Logo)
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground pepper
- 1 tablespoon mustard seeds
- 1 teaspoon fennel seeds
- 1 medium yellow onion, chopped
- 1 chili pepper (serrano or jalapeno), halved lengthwise
For the tamarind mixture:
- 1 14-16 oz package tamarind pulp or paste
- 1/4 cup packed brown sugar
- 2 teaspoons smoked paprika
For the pickled onions:
- 1 small red onion, thinly sliced crosswise
- 2 tablespoons fresh lime juice
To serve:
- 1 cup cilantro leaves
- Salt
- Pepper
Directions:
For the tamarind mixture:
- 1. Prepare tamarind by placing it in a heat-proof bowl and pouring 4 cups of boiling water over it. Let stand for at least 20 minutes.
- 2. Using your hands, squish the tamarind in the water until the pulp breaks down. Then, using another bowl, pass the pulp through a mesh sieve, pressing on the seeds and fibers to extract as much as possible. Discard the seeds.
- 3. While the tamarind sauce is still warm, stir in brown sugar, raisins and paprika. Set aside.
For the lamb:
- 4. Preheat oven to 350° F.
- 5. In a large Dutch oven, heat olive oil over medium heat. Season lamb shanks with salt and pepper.
- 6. Working in batches, add lamb shanks to the pot and cook, turning as needed, until golden brown on all sides. Using tongs, transfer lamb shanks to a plate. Discard fat remaining in the pot, leaving behind only what sticks.
- 7. Add mustard seeds, fennel seeds, yellow onion and chili to the pot and cook, stirring occasionally, about 4 minutes, or until mustard seeds begin to pop and onion is browned at the edges.
- 8. Add tamarind mixture and stir, scraping bottom of the pot. Return lamb shanks to the pot, turning until well-coated in sauce.
- 9. Bring sauce to a simmer, then cover and place in oven. Bake for 2 to 3 hours, or until the meat can be easily pulled from the bones with a spoon.
For the pickled onions:
- 10. While the lamb shanks bake, make the pickled onions.
- 11. In a small bowl, combine lime juice and red onion and refrigerate, tossing every few minutes for 15 minutes.
To Serve:
- 12. When lamb shanks are ready, remove from the oven and let rest for 10 minutes.
- 13. Add cilantro to the pickled onions, season with salt and pepper, and toss until evenly combined.
- 14. Uncover the lamb and scatter onions and cilantro on top. Serve directly from the pot, spooning sauce over each portion.