Almond Braised Lamb Shanks with Toasted Almond Salad

• 2 cups sliced almonds (7 1/2 ounces)
• 6 cardamom pods
• 1 star anise
• 1 tablespoon fenugreek
• 1 tablespoon mustard seeds
• 1 tablespoon cumin seeds
• 1 cinnamon stick
• 1 large onion, coarsely chopped
• 6 garlic cloves, coarsely chopped
• One 1-inch piece fresh ginger, peeled and coarsely chopped
• 1 bunch fresh cilantro, coarsely chopped
• 1/4 cup tomato paste
• 2 cups plain yogurt
• Two 12-ounce bottles amber beer, such as Bass
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• Six 1-pound lamb shanks
• 1/4 cup canola oil
• Toasted Almond Salad (recipe follows)
• 2 cups bitter greens, such as radicchio and endive, cut into thin ribbons
• 1 cup fresh parsley leaves, coarsely chopped
• 1 cup sliced almonds, toasted (see Note, page 54)
• 1 lemon, halved
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• (makes 4 cups, lightly packed)

1. Preheat the oven to 325F.
2. Toast the almonds, cardamom, anise, fenugreek, mustard and cumin seeds, and cinnamon in a dry large skillet over low heat; be sure to shake the pan so they dont scorch.
3. When the almonds and spices smell fragrant, not burnt, theyre done.
4. Because of the volume of nuts and spices, this can take about 5 minutes.
5. Remove from the heat and let cool slightly.
6. Transfer the mixture to a blender.
7. Blend on high speed to grind everything up.
8. Add the onion, garlic, ginger, cilantro, tomato paste, and 1 cup water.
9. Blend again, holding down the lid, until the vegetables and cilantro are chopped up.
10. Pour the mixture into a large bowl, stir in the yogurt and the beer, and season with salt and pepper.
11. Spread the flour in a large shallow platter; season with 1 teaspoon salt and 1/2 teaspoon pepper.
12. Mix together until the seasonings are thoroughly incorporated.
13. Dredge the lamb shanks in the flour, tapping off the excess.
14. Put a Dutch oven or large ovenproof pot over medium-high heat and coat with the oil.
15. When the oil is shimmering, add the lamb shanks in batches, turning with tongs every few minutes until they are golden brown on all sides, about 15 minutes total.
16. Transfer the shanks to a baking sheet as they are done.
17. Be sure the oil and leftover flour in the pan hasnt turned black; if so wipe out the pot.
18. Return the seared shanks to the pot, trying to get them in a single layer as best you can.
19. Pour in any accumulated juices and the spice mixture so the shanks are completely submerged; if they arent, add water to cover.
20. Cover with a lid or aluminum foil and braise in the oven, basting and turning occasionally, until the lamb is tender and falling off the bone, about 2 1/2 hours.
21. Transfer the shanks to a baking sheet.
22. Pour the braising liquid through a strainer into a large bowl, pressing on the solids with the back of a spoon.
23. Return the strained liquid to the pot and simmer over medium heat for 2 to 3 minutes.
24. Nestle the lamb shanks back in the pot, basting with the sauce.
25. Simmer for another minute or two, until the sauce coats the back of the spoon.
26. Serve the lamb topped with some of the sauce and flanked by a few handfuls of the salad.
27. Combine the greens, parsley, and almonds in a mixing bowl.
28. Squeeze the lemon over the salad, squeezing through your fingers to catch the seeds.
29. Drizzle with the oil and season with salt and pepper.
30. Toss gently.

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Taken from www.epicurious.com/recipes/food/views/almond-braised-lamb-shanks-with-toasted-almond-salad-377787 (may not work)