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| Braised Lamb Shanks with Coriander, Fennel and Star Anise submitted by Mom Johnson |
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Description
Not your ordinary lamb dish! Flavored with aromatic spices and a hint of "hot", even someone who doesn't like lamb will "wooly" like this dish! From Bon Appetit magazine, March 2006
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Directions
Mix coriander, fennel and peppercorns in a heavy small skillet. toast on medium 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 T. oil in heavy wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to a large bowl. Add remaining 2 T. oil to same pot. Add onion and next 4 ingredients; saute over medium heat until vegetables begn 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 degrees. 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.
Place 1 lamb shank on each of 4 plates. Season sauce to taste with salt and pepper, then spoon sauce and vegetables over lamb and serve.
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Ingredients
 2 T. coraiander seeds
2 T. fennel seeds
1 T. black peppercorns
4 large lamb shanks (about 4-5 pounds
4 T. olive oil, divided
1 large white onion, cut into 1 1/2 inch chunks
10 garlic cloves, peeled
3 celery stalks, cut into 1 1/2 inch pieces
2 carrots, peeled and cut into 1 1/2 inch pieces
1 small leek, white and pale green parts only, cut 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 tsp. dried crushed red pepper
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