Don’t be daunted with a long list of ingredients and the time it takes because, in the end, it’s all worth it. This braised lamb shank with herbs and vegetables melts in your mouth. Ruby port, a rich and glorious red wine, with fruity notes gives this dish soothing aroma. Serve with brown rice and mashed root vegetables. Smart Recipes, American Recipes, Lamb Recipes Lamb American

Braised Lamb Shanks With Coriander, Fennel, & Star Anise

Braised Lamb Shanks With Coriander, Fennel, & Star Anise Recipe | PT3H30M Serves 4 Ingredients: 2 Tablespoons Coriander Seeds 2 Tablespoons Fennel Seeds 1 Tablespoon Black Peppercorns 4 Large Lamb Shanks 4 Tablespoons Olive Oil 1 Large White Onion 10 Cloves Garlic 3 Celery Stalks 2 Carrots 1 Small Leek 3 Cups Ruby Port 4 Cups Low-Salt Chicken Broth 4 Cups Beef Broth 6 Whole Cloves 2 Whole Star Anise 2 Bay Leaves 0.5 Teaspoon Dried Crushed Red Pepper In a heavy small skillet, add fennel, coriander and peppercorns over medium-high heat and toss for about 2 minutes, stirring continuously. Transfer spice mixture to spice grinder and grind until finely ground. Rub the shanks with 1 rounded teaspoon of spice mixture generously and then, sprinkle with salt and black pepper. In a heavy large wide pan, heat 2 tablespoons of oil over medium-high heat and cook shanks for about 20 minutes or until browned from all sides. With a slotted spoon, transfer shanks to a large bowl. In the same pan, heat remaining 2 tablespoons of oil over medium heat and sauté carrots, celery, onion and leek for about 5 minutes. Add remaining spice blend and sauté for about 1 minute. Add Port and simmer for about 15 minutes. Stir in both broths and bring to a boil. Cook for about 30 minutes. Preheat the oven to 350 degrees. In the pan of boiling broth, stir in shanks, bay leaves, cloves, star anise and red pepper. With a piece of foil, cover the pan tightly and then place the lid. Transfer the pan to oven and cook for about 2 hours. Stir in salt and black pepper and serve hot.



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