Braised Lamb Shanks With Coriander, Fennel, And Star Anise
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.
Braised Lamb Shanks With Coriander, Fennel, And Star Anise
RecipeSavants.comDon’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, RecipesLambAmericanBraised Lamb Shanks With Coriander, Fennel, And Star AnisePT3H30MServes 4
Ingredients:
2 Tablespoons Coriander Seeds2 Tablespoons Fennel Seeds1 Tablespoon Black Peppercorns4 Large Lamb Shanks4 Tablespoons Olive Oil1 Large White Onion10 Cloves Garlic3 Celery Stalks2 Carrots1 Small Leek3 Cups Ruby Port4 Cups Low-Salt Chicken Broth4 Cups Beef Broth6 Whole Cloves2 Whole Star Anise2 Bay Leaves0.5 Teaspoon Dried Crushed Red PepperIn 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.