The aromatic richness from the spices and herbs, mixed with sweetness from the vegetables will have you eating with all of your senses. This savoury dish is sure to impress everyone who enters your kitchen.
Prep Time: 45 minutes
Cook Time: 2.5 hours
Yield: 4-6 servings
- 1 kg / 2.2 lbs bone-in lamb loin chops or stewing meat (about 6 chops)
- Kosher salt and freshly ground black pepper, to taste
- 1 g / 2 tsp coriander seed
- 2 g / 2 tsp cumin
- 1 g / 1/4 tsp ground cinnamon
- 84 g / 6 tbsp Crystal margarine
- 4 carrots, roughly chopped
- 4 jalapeños, stemmed, seeded, and roughly chopped
- 2 medium onions, roughly chopped
- 4 cloves of garlic, lightly chopped
- 1 bunch of rosemary
- 5-6 sprigs of thyme
- 118 ml / 1/2 cup balsamic vinegar
- 236 ml / 1 cup chicken broth
- 16 g / 2 tbsp cornstarch
- 1 bunch of asparagus, washed and trimmed
- Season lamb with salt and pepper to taste. Combine coriander, cumin, and cinnamon in a small bowl. Season lamb with spice mixture. Heat Crystal margarine in a 6-quart Dutch oven over medium-high heat. Working in two batches, sear lamb shanks on all sides until browned, about 8 minutes. Transfer lamb to a plate and set aside.
- Heat oven to 350˚F (180˚C). Return Dutch oven to medium-high heat and add carrots, jalapeños, onions, garlic, rosemary, and thyme. Stir frequently, until the vegetables soften, about 15 minutes.
- Add vinegar and cook, stirring occasionally, until evaporated, about 12 minutes. Nestle the lamb into the pot and pour in the chicken broth. Season broth with salt to taste and bring to a simmer. Cover, transfer to the oven, and cook until very tender, about 1 hour.
- With tongs, transfer lamb to four large bowls. Strain braising liquid through a fine-mesh strainer into a large saucepan. Discard the herbs. Strew remaining vegetables around the lamb shanks and cover each with aluminum foil.
- Skim fat from braising liquid with a large spoon. In a small bowl, whisk together cornstarch and 1⁄2 cup / 118 ml cold water. Whisk cornstarch mixture into braising liquid, bring to a boil over high heat, and reduce for 10 minutes, until thickened.
- Take the pot off of the stove and add asparagus to the hot gravy to cook slightly, about 2 minutes.
- Ladle some of the braising liquid with asparagus over lamb and serve warm.
- Serve atop long grain rice or your favourite grain.
- Sop up the delicious gravy with a loaf of gluten-free bread.