Recipe

Braised Lamb Shanks With Coriander Fennel And Star Anise Recipe

Add Step-by-Step Photos	Darbar / All my dishes 2 years, 4 months ago This is a fantastic recipe, just a little outside the usual red-wine-stew type of slow-cooked lamb dish. Prep:75m Cook:120m Servings:4	Darbar
	coriander lamb fennel star anise

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Ingredients

2 tablespoons coriander seeds

2 tablespoons fennel seeds

1 tablespoon black peppercorns

4 large lamb shanks (about 5 pounds)

4 tablespoons olive oil, divided

1 large white onion, cut into 1 1/2-inch pieces

10 garlic cloves, peeled

3 celery stalks, cut crosswise into 1 1/2-inch pieces

2 carrots, peeled, cut crosswise into 1 1/2-inch pieces

1 small leek, white and pale green parts only, cut crosswise into 1 1/2-inch pieces

3 cups ruby Port

4 cups low-salt chicken broth

4 cups beef broth

6 whole cloves

2 whole star anise*

2 bay leaves

1/2 teaspoon dried crushed red pepper

*Brown, star-shaped seed pods; available in the spice section of some supermarkets, at Asian markets, and at specialty foods stores.

Directions

Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Transfer to spice grinder; process until finely ground. Rub each shank with 1 rounded teaspoon spice blend. Sprinkle with salt and pepper.

Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; sauté over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir 1 minute. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes.

Preheat oven to 350°F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350°F oven for 20 minutes before serving.)

Place 1 lamb shank on each of 4 plates. Season sauce to taste with salt and pepper. Spoon sauce and vegetables over lamb and serve.

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Comments

sheba 2 years, 4 months ago said:
We just butchered a lamb so I can't wait to try this. It looks yummy!!!! Will have to wait for the weather to cool down a little though.

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