Braised Port Lamb Shanks

Mix the coriander, fennel, and peppercorns in a small frying pan . Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Using a mortar and pestle or a spice grinder , crush the spices . Add the salt. Rub each shank with the spice blend .

Preheat the oven to 325 degrees F.

Heat the oil in a large oven-proof skillet over medium-high heat. Add the shanks to the skillet. Cook until brown on all sides, about 5 minutes. Add the onion , carrots , celery, and leek. Saute over medium heat until the vegetables begin to soften, about 5 minutes. Add the port , veal stock , garlic , rosemary , and thyme to the skillet.

Cover the skillet with a lid or foil. Place the skillet in the oven and braise the lamb until tender, for 2 to 2 1/2 hours or until the meat falls off the bone. Remove the lamb shanks from the skillet and filter the sauce through a fine sieve over a stockpot. On medium heat, let the sauce reduce by 1/2, for about 15 minutes.

Meanwhile, in another skillet, melt the butter and add the lamb shank . Coat them with honey. Caramelize the shanks on all sides over medium heat on the stove for about 5 minutes, adding a ladle of the sauce. Keep warm.

Serve the lamb shanks with the sauce, buttered green beans and a parsnips mash or any other mash to taste.

Notes Can be made 1 day ahead. Let the lamb cool then place in the refrigerator covered. Reheat in a 350 degrees F oven for 1/2 hour before serving.