These lamb shanks, adapted from this NYTimes recipe by David Tanis, are braised with a subtle mix of Persian spices and citrus and served with the soup-like braising liquid. Generously salt four meaty lamb shanks. Mix together 2 teaspoons of ground cinnamon, 1 teaspoon of grated nutmeg, 1 teaspoon of ground cardamom, 1 teaspoon of freshly ground black pepper … Continue reading lamb shanks + pilaf