Braised Lamb With Red Wine, Coffee, and Cardamom

• cup whole green cardamom pods↗1⁄2 cup
• (750 ml) bottle dry red wine↗1
• (750 ml) bottle dry white wine↗1
• cup honey, divided↗1⁄2 cup
• cup whole espresso beans↗1⁄2 cup
• garlic cloves↗15
• small sardines packed in oil, drained (from 3.75 ounce can)↗10
• fresh thyme sprigs↗8
• lemon peel, removed in strips with vegetable peeler↗1
• lbs lamb shoulder, boned, rolled, tied↗7 lbs
• tablespoons all-purpose flour, divided↗5 tablespoons
• cup 1/2 stick butter↗1⁄4 cup
• teaspoon chopped fresh thyme1 teaspoon

Step-by-step instructions

1. 1

   Stir cardamom in large saucepan over medium-high heat until golden, about 4 minutes. Add all wine, 1/4 cup honey, and next 5 ingredients; bring to boil. Boil 10 minutes. Cool marinade.

2. 2

   Place lamb and marinade in resealable plastic bag. Chill overnight.

3. 3

   Preheat oven to 350°F Remove lamb from marinade, reserving marinade with spices. Pat lamb dry; sprinkle with 3 tablespoons flour, salt, and pepper. Melt butter in heavy large pot over medium-high heat. Add lamb; brown well, about 8 minutes. Pour marinade with spices over lamb and bring to boil. Cover pot; bake lamb until tender, turning occasionally, about 2 hours 15 minutes. Transfer lamb to platter; cut off stirng.

4. 4

   Strain lamb cooking liquid into large bowl; spoon off fat, reserving 2 tablespoons fat in small bowl. Mix 2 tablespoons flour into reserved fat. Return cooking liquid to pot and bring to boil. Mix in 1/4 cup honey. Whisk in flour mixture. Boil 5 minutes. Mix in chopped thyme. Season with salt and pepper. Slice lamb; serve with sauce.