Requires overnight marinade
Serves 4
1 ½ tablespoons cumin seeds plus 1 Tbsp. for spice bag
1 ½ tablespoons coriander seeds plus 1 Tbsp. for spice bag
1 tablespoon chopped fresh thyme plus 1 Tbsp. for spice bag
1 tablespoon chopped fresh rosemary plus 1 Tbsp. for spice bag
½ tablespoon curry powder plus ½ Tbsp. for spice bag
½ teaspoon coarse salt
½ cup plus 1 tablespoon olive oil
4 lamb shanks
3 cups chicken stock or canned low-salt chicken broth
3 cups red wine
4 garlic cloves, peeled, smashed
1 tablespoon all-purpose flour, dissolved in a little cold water
1 tablespoon tomato paste
1. Grind 1 tablespoon cumin seeds and ½ tablespoon coriander seeds in spice or coffee grinder. Transfer to small bowl.
2. Stir in remaining cumin and coriander seeds, thyme, rosemary, curry powder, and salt. Whisk in ½ cup oil.
3. Place lamb shanks in large, strong, re-sealable plastic bag. Pour spice mixture over the shanks, seal and manipulate bag to coat meat with spices. Chill overnight, turning occasionally.
4. Using the additional spices and cheesecloth, make up a spice bag.
5. Preheat oven to 350°F.
6. Heat 1 tablespoon oil in heavy large ovenproof pot over high heat. Add lamb shanks and cook until brown on all sides, turning occasionally, about 10 minutes.
7. Add stock, wine, spice bag and garlic; bring to boil, cover and transfer to oven. Cook 1 hour.
8. Remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer.
9. Using tongs, transfer lamb to a serving platter; tent with foil to keep warm.
10. Bring liquid in pot to simmer over medium heat. Pour braising liquid into 4-cup measuring cup. Spoon off fat, reserving 1 tablespoon.
11. Heat reserved fat in heavy large skillet over medium heat. Whisk in flour water; stir 2 minutes. Whisk in braising liquid and tomato paste. Boil down until gravy coats spoon lightly, about 2 minutes. Spoon the gravy over the lamb shanks and serve.
Serves 4
1 ½ tablespoons cumin seeds plus 1 Tbsp. for spice bag
1 ½ tablespoons coriander seeds plus 1 Tbsp. for spice bag
1 tablespoon chopped fresh thyme plus 1 Tbsp. for spice bag
1 tablespoon chopped fresh rosemary plus 1 Tbsp. for spice bag
½ tablespoon curry powder plus ½ Tbsp. for spice bag
½ teaspoon coarse salt
½ cup plus 1 tablespoon olive oil
4 lamb shanks
3 cups chicken stock or canned low-salt chicken broth
3 cups red wine
4 garlic cloves, peeled, smashed
1 tablespoon all-purpose flour, dissolved in a little cold water
1 tablespoon tomato paste
1. Grind 1 tablespoon cumin seeds and ½ tablespoon coriander seeds in spice or coffee grinder. Transfer to small bowl.
2. Stir in remaining cumin and coriander seeds, thyme, rosemary, curry powder, and salt. Whisk in ½ cup oil.
3. Place lamb shanks in large, strong, re-sealable plastic bag. Pour spice mixture over the shanks, seal and manipulate bag to coat meat with spices. Chill overnight, turning occasionally.
4. Using the additional spices and cheesecloth, make up a spice bag.
5. Preheat oven to 350°F.
6. Heat 1 tablespoon oil in heavy large ovenproof pot over high heat. Add lamb shanks and cook until brown on all sides, turning occasionally, about 10 minutes.
7. Add stock, wine, spice bag and garlic; bring to boil, cover and transfer to oven. Cook 1 hour.
8. Remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer.
9. Using tongs, transfer lamb to a serving platter; tent with foil to keep warm.
10. Bring liquid in pot to simmer over medium heat. Pour braising liquid into 4-cup measuring cup. Spoon off fat, reserving 1 tablespoon.
11. Heat reserved fat in heavy large skillet over medium heat. Whisk in flour water; stir 2 minutes. Whisk in braising liquid and tomato paste. Boil down until gravy coats spoon lightly, about 2 minutes. Spoon the gravy over the lamb shanks and serve.
