Braised Lamb Shanks with Coriander, Fennel, and Star Anise

Name: Braised Lamb Shanks with Coriander, Fennel, and Star Anise
Yield: 4 servings
Ingredients: 1 2 tablespoons coriander seeds; 1 2 tablespoons fennel seeds; 1 1 tablespoon black peppercorns; 1 4 large lamb shanks (about 5 pounds); 1 4 tablespoons olive oil, divided; 1 1 large white onion, cut into 1 1/2-inch pieces; 1 10 garlic cloves, peeled; 1 3 celery stalks, cut crosswise into 1 1/2-inch pieces; 1 2 carrots, peeled, cut crosswise into 1 1/2-inch pieces; 1 1 small leek; 1 3 cups ruby Port; 1 4 cups low-salt chicken broth; 1 4 cups beef broth; 1 6 whole cloves; 1 2 whole star anise*; 1 2 bay leaves; 1 1/2 teaspoon dried crushed red pepper

From the kitchen of Carly

Lamb shanks rubbed with toasted coriander, fennel, and star anise, then braised until fall-apart tender with caramelized onions, garlic, and root vegetables. The spice blend perfumes the meat without overpowering it. Pure comfort in a pot.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons coriander seeds
12 tablespoons fennel seeds
11 tablespoon black peppercorns
14 large lamb shanks (about 5 pounds)
14 tablespoons olive oil, divided
11 large white onion, cut into 1 1/2-inch pieces
110 garlic cloves, peeled
13 celery stalks, cut crosswise into 1 1/2-inch pieces
12 carrots, peeled, cut crosswise into 1 1/2-inch pieces
11 small leek
13 cups ruby Port
14 cups low-salt chicken broth
14 cups beef broth
16 whole cloves
12 whole star anise*
12 bay leaves
11/2 teaspoon dried crushed red pepper

Instructions

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