Name: Braised Lamb Shanks in a Fennel and Cumin Broth
Cook time: 240 min
Total time: 240 min
Yield: 6 servings
Cuisine: Pakistani
Ingredients: 0.5 cup plain yogurt; 2 tablespoon Ginger Paste (see recipe); 2 tablespoon Garlic Paste (see recipe); 1 teaspoon cayenne (ground red pepper); 1 teaspoon coarse kosher or sea salt; 0.5 teaspoon ground turmeric; 6 small lamb shanks (2½ to 3 pounds); 0.25 cup mustard oil or canola oil; 1 medium-size red onion (cut in half lengthwise and thinly sliced); 2 teaspoon fennel seeds; 2 teaspoon cumin seeds; 1 teaspoon black cumin seeds; 2 whole star anise; 1 teaspoon ground ginger; 2 tablespoon rice flour; 2 tablespoon finely chopped fresh mint leaves (for garnishing); 2 tablespoon finely chopped fresh cilantro leaves and tender stems (for garnishing)

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Braised Lamb Shanks in a Fennel and Cumin Broth — Formulation & Method | CuliNect