Braised Lamb Shanks With Wilted Ginger and Honey Chard and Green

• 6 lamb shanks
• 1 large onion (sliced)
• 2 garlic cloves, minced
• 12 tablespoon ground ginger
• 12 teaspoon turmeric
• 12 teaspoon cumin powder
• 12 teaspoon coriander powder
• 30 ml sunflower oil
• 2 fresh bay leaves
• 1 teaspoon cracked black peppercorns
• 2 tablespoons lemon juice
• salt
• 2 large onions, chopped fine
• 200 g tomatoes, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 12 teaspoon turmeric powder
• 1 12 teaspoons cayenne pepper
• 1 tablespoon green peppercorn, in brine
• 50 ml cream (optional)
• 50 ml thick yogurt
• 12 cup chopped cilantro
• salt
• 2 bunches swiss chard (washed and chopped)
• 15 ml oil
• 1 tablespoon chopped ginger
• 2 teaspoons honey
• salt
• 250 g yukon gold potatoes (boiled and mashed)
• 2 lemons, juice of
• 14 cup chopped scallion
• 14 cup chopped cilantro
• 100 ml buttermilk
• salt

1. Wash and clean lamb shanks under cold running water.
2. Rub with the dry spice mixture and lemon juice (keep for 15 minutes).
3. In a pan heat oil and saute the onions with bay leaves about 5 minutes.
4. Add the ginger, garlic and add the dry rubbed lamb shanks.
5. Saute over low heat and allow the excess fate to render down.
6. When the shanks are brown all over, remove from the pan and set aside.
7. Drain excess fat and add in the rest of the onions and tomatoes.
8. Saute till the mixture is fairly thick and moisture has reduced (12 minutes).
9. Add in the dry spices, ginger and garlic paste at once and saute till the mixture starts sticking to the bottom (5 minutes).
10. Add the lamb shanks and cover completely with water.
11. Add the salt and cook covered in a 350F oven for 2 hours or till tender and falling off the bone.
12. Remove the shanks and keep warm.
13. Reduce the sauce skimming any extra fat and add in the peppercorns, cream and yougurt.
14. Check for seasoning and keep aside.
15. In a hot pan heat oil and saute ginger briefly.
16. Add in the washed chard and wilt it down.
17. Cook covered for about 6 minutes; add in the honey and salt and pepper.
18. For the mashed potatoes, combine all ingredients in a MICROWAVE-PROOF dish and season with salt and pepper; enrich with buttermilk if desired.
19. On a plate:.
20. Scoop mashed potatoes in the center.
21. Place sauteed chard in front of the potatoes.
22. Serve 1 shank per person neatly arranged over the chard and sauce served on the side.
23. You can garnish this dish with plantain chips to make a real hotel-style look.

lamb shanks, onion, garlic, ground ginger, turmeric, cumin powder, coriander powder, sunflower oil, bay leaves, cracked black, lemon juice, salt, onions, tomatoes, garlic, ginger paste, cumin powder, coriander powder, turmeric, cayenne pepper, green peppercorn, cream, yogurt, cilantro, salt, swiss chard, oil, ginger, honey, salt, gold potatoes, lemons, scallion, cilantro, buttermilk, salt

Taken from www.food.com/recipe/braised-lamb-shanks-with-wilted-ginger-and-honey-chard-and-green-108928 (may not work)