Lamb shanks make for cheaper and better tasting braise, especially when paired with spiced, sour tamarind.
, it’s time to learn something that many professional cooks have known for a while: the cheap cuts taste the best. And there’s no better cheap cut for my money than lamb shanks. They’re incredibly flavorful and are the easiest cut to cook well — no futzing around with tiny portions and precious lollipop ribs.
I like to use that quality as an excuse to really throw an arsenal of strong flavors into one pot and make a dish that really announces its presence. Plus, it makes plenty for leftovers for meal prepping, which is becoming more necessary asTo balance the lightly gamey flavor of lamb, I like to stew it in one of my favorite ingredients, tamarind.
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