Braised Lamb Shanks with Cranberries


  • 3 lbs Lamb Shanks
  • 3 tablespoons Vegetable Oil
  • Salt and Pepper, to taste
  • 1 tsp Whole Cumin Seeds
  • 10 Whole Cloves
  • 2 pods Cardamom
  • 2 cloves Garlic, minced
  • 1 1/2? knob of ginger grated
  • 2 Onions, minced
  • 1 ½ tablespoons Sugar
  • 12 ounces Stout Beer (like Guinness)
  • 1 cup Beef Stock
  • 1 tablespoon Kosher Salt
  • 12 ounces fresh Cranberries


  1. Generously salt and pepper the lamb shanks.  Heat a large heavy bottomed pot with a lid on medium high heat until very hot and add the oil.  Sear the shanks until golden brown on all sides and transfer to a plate.
  2. Add the cumin, cloves and cardamom and swirl in the oil until you start to hear them pop.  Add the garlic, ginger, onions, sugar, and sauté until soft and very fragrant. Add the beer to deglaze and let reduce by half.  Add beef stock and cranberries, stir together, then nestle the lamb shanks into the cranberries and onions.  Cover pot with a tight fitting lid and let braise for 3 hours in a 300 degree oven.