• 4servings
  • 120minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B12, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons coriander seeds

  2. 2 tablespoons fennel seeds

  3. 1 tablespoon black peppercorns

  4. 4 large lamb shanks (about 5 pounds)

  5. 4 tablespoons olive oil , divided

  6. 1 large white onion , cut into 10 garlic cloves , peeled

  7. 3 celery stalks, cut crosswise into 2 carrots , peeled, cut crosswise into 1 small leek , white and pale green parts only, cut crosswise into 1 1/2-inch pieces

  8. 3 cups ruby port

  9. 4 cups low- salt chicken broth

  10. 4 cups beef broth

  11. 6 whole cloves

  12. 2 whole star anise*

  13. 2 bay leaves

  14. 1/2 teaspoon dried crushed red pepper

  15. *Brown, star-shaped seed pods; available in the spice section of some supermarkets, at Asian markets, and at specialty foods stores.

Instructions Jump to Ingredients ↑

  1. Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high 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.

  2. Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; sauté over medium heat until vegetables begin 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.

  3. Preheat oven to 350°F. 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. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350°F oven for 20 minutes before serving.)

  4. Place 1 lamb shank on each of 4 plates. Season sauce to taste with salt and pepper. Spoon sauce and vegetables over lamb and serve.


Send feedback