Braised Lamb Shanks with Gingery Meyer Lemon Relish

You would be hard pressed to find a more satisfying cooking technique than braising. Tough cuts of meat are browned, bathed, and then given some alone time where they turn into tender, falling-off-the-bone brilliance. Here I’ve used garam masala, coriander, and cardamom to give it an Indian lean and it plays nicely with the Gingery Meyer Lemon Relish. You’ll want to generously top your dish with this as well as anything else interesting that might cross your path (ahem, plate).