Sunday, January 26, 2014

Simmered Lamb Shanks with Cashew Gravy

Every month, we usually have a box delivered the first week filled with local meats for the month. We missed the drop from January, so we've been working through what's been hiding in the freezer. Luckily, I had the foresight to order some extra lamb shanks before we left for vacation. The sauce for this is a rich mix on Indian and Thai flavors that works wonderfully with the lamb and doesn't overwhelm it. Make sure you serve this with rice of naan so you can enjoy all of the sauce.

One year ago: Open Kibbeh
Two years ago: Braised Rabbit with Roasted Red Pepper and Merguez Sausage
Three years ago: Sundried Tomato Gnocchi with Porcini Mushroom Broth
Four years ago: Pear Bread

Simmered Lamb Shanks with Cashew Gravy (from Smoke & Pickles)

3 tbsp unsalted butter
1 1/2 cups cashews
1 cup chopped onions
2 garlic cloves, minced
2 tsp grated ginger
1 tbsp garam masala (I used my punjabi gm)
1 1/2 tsp smoked paprika
1 tsp cumin seeds
1/4 tsp turmeric
1/4 tsp ground pepper
2 cups chicken stock
one 12 oz bottle lager beer
1 cup unsweetened coconut milk
juice of 1 lime
4 lamb shanks
1 tbsp kosher salt
1 1/2 tsp ground pepper
2 tbsp olive oil
pomegranate seeds or cilantro for garnish
cooked rice for serving

1. To make gravy, heat butter in a large skillet over medium heat until it foams.
2. Add cashews, onion, garlic, and ginger. Stir and saute for 4 minutes or until cashews are toasted.
3. Add spices and cook for another 2 minutes or until a thick paste forms.
4. Add chicken stock, beer, coconut milk, and lime juice. Bring to simmer, reduce heat to medium-low, and simmer for 12 - 15 minutes. Turn off heat and let cool.
5. Transfer sauce to a blender and blend until smooth, 2 minutes. If it's too thick, add water to thin it out. Season with salt and pepper.
6. Season shanks with salt and pepper.
7. Heat oil in a Dutch oven over medium heat. Add shanks and brown on all sides, about 6 minutes.
8. Reduce heat to low, pour cashew gravy over shanks, cover with a tight lid, and simmer for 2 hours, stirring regularly to ensure the gravy doesn't burn. Add water if the gravy gets too thick.
9. Serve shanks over plain rice with gravy. Garnish with pomegranate seeds or cilantro.

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