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Prep time
15 minutes
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Cook time
3 hours 10 minutes
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Serves
4
Author Notes
Amazing lamb Shank just melts in your mouth.. Then the flavor from the fresh fennel if you make this I would prefer making some creamy polenta.. —Maurice Farmer
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Ingredients
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3 tablespoons
Coriander seeds
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2 tablespoons
Fennel seeds
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3 tablespoons
Black pepper corn
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4 pieces
Large Lamb shanks
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2 pieces
Red Onion Cut into 1 1/2 inch
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10 pieces
Fresh Garlic peeled whole
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3 pieces
Celery stalks , cut crosswise into 1 ½ inch pieces
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3 tablespoons
Red crushed peppers
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3 cups
Port wine
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4 cups
Chicken broth
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4 cups
Beef broth
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6 pieces
Whole Cloves leaves
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4 pieces
Star anise
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6 bunches
Bay leaves
Directions
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“Preparation : Mix coriander , fennel & peppercorns in heavy small skillet . Toast on medium-high heat until aromatic & slightly darker , about 2 mins . Transfer to spice grinder; process until finely ground.”
“Rub each shank with 1 rounded teaspoon spice blend . Sprinkle with salt & pepper .”
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“Heat 2 tbls oil in heavy large wide pot over medium-high heat . Add shanks to pot . cook until brown on all sides , about 20 mins . Transfer to large bowl . Add remaining & next 4 ingredients; sauté over medium heat until vegetables begin to soften , about 5 mins . Add Remaining spice blend & stir 1 min . Add port & simmer until liquid is reduced to 2/3 cup , about 15 “mins. Add both broths; until liquid is reduced to 3 ½ cups , about 30 mins .
“Preheat oven to 350 F Return shanks to pot . Add cloves , star anise , bay leaves , & crushed red pepper .
cover pot with foil , then lid . Place pot in oven & braise lamb until tender , about 3 hours .” Should be tender falling off the bone ..
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