Braised Lamb Shanks Oriental Style

Season the lamb shanks with salt, pepper and cumin, rubbing the spices well into the shanks. Halve the onion and cut into fine rings. In a casserole with a little frying fat, sear the stilts on all sides. Add the onion and sauté. Stir in the ginger and garlic. Cut the carrots into sticks or slices and add when the juice from the onion has reduced. Add the cinnamon sticks, almond kernels and raisins. Repeatedly pour a little stock and turn the stilts to the other side. They need to steam in about 40 min until they are soft. Take out the carrots after about 10 min so that they do not fall apart and add them repeatedly at the end.

Remove the braised stilts, season the stock with salt and freshly ground pepper to taste and thicken with a tablespoon of cold butter if needed.

Serve the stilts with the stock and the carrots. Serve with basmati rice.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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