Make Ahead Tips
The lamb is even better made a day or more ahead. Prepare the recipe through the step of reducing the sauce, then return the lamb to its sauce and refrigerate, covered, for up to five days or freeze for up to three months. To serve, reheat the lamb shanks in their sauce, and stir in the cilantro and toasted cumin.
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I have made this several times, and love the complex warm flavors of the ginger, cumin and coriander.
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