Ingredients

6 whole black cardamom pods

1 tablespoon coriander seeds

1 tablespoon whole black peppercorns

2 teaspoons cumin seeds

1 teaspoon whole allspice

2 whole dried Thai chiles*

2 tablespoons kosher salt

8 (1-pound) bone-in lamb shanks, tied**

For Lamb

• About 1/4 cup corn oil
• 4 medium onions, coarsely chopped
• 4 whole cloves
• 4 Turkish bay leaves
• 1/2 cup dry white wine
• 9 cups lamb stock or water
• 3 tablespoons tamarind paste***
• 2 whole sprigs fresh rosemary
• 2 whole sprigs fresh thyme
• 4 tablespoons (packed) light brown sugar
• 1 medium celery root (celeriac), peeled and cut into 1/2-inch pieces
• 2 tablespoons fresh ginger, finely chopped
• 5 cloves garlic, finely chopped (about 2 tablespoons)
• 1 tablespoon kosher salt

• *Dried serrano chiles can be substituted.
• **Use kitchen string to tie each shank at the top, middle, and bottom. Alternatively, have your butcher do this.
• ***Tamarind paste is available at Asian and Middle Eastern markets. For best results, look for it in block form.

• Special equipment: kitchen string

Description

Chef Floyd Cardoz Created This Recipe As Part Of A Special Menu For Epicurious's Wine.Dine.Donate Program.

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