Description (Some HTML is OK)
Wonderfully spiced lamb for a special occasion. Original recipe found at epicurious.com
Makes 4 servings
- 2 tablespoons coriander seeds
- 2 tablespoons fennel seeds
- 1 tablespoon black peppercorns
- 4 large lamb shanks (about 5 pounds)
- 4 tablespoons olive oil, divided
- 1 large white onion, cut into 1 1/2-inch pieces
- 10 garlic cloves, peeled
- 3 celery stalks, cut crosswise into 1 1/2-inch pieces
- 2 carrots, peeled, cut crosswise into 1 1/2-inch pieces
- 1 small leek
- 3 cups Marsala
- 4 cups chicken stock
- 6 whole cloves
- 2 whole star anise
- 2 bay leaves
Preparation (Some HTML is OK)
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.
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 Marsala and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add stock and boil for 10 minutes.
Preheat oven to 350°F. Return shanks to pot. Add cloves, star anise and bay leaves. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours.