A “Frugalista’s” Recipe: Lamb Shanks Braised in Yoghurt with Cardamom, Cinnamon and Fennel

The chile ristra is hanging on the front door, peppery pods twined with red ribbon. All 500 white lights, minus a few derelict ones, are twinkling brightly on the Fraser fir, the prettiest we’ve had in years. The carved Oaxaca cherub is hovering nearby, casting a beneficent gaze on all who gather at the hearth.

I’m ready.