Braised Lamb Shanks with Coriander, Fennel, and Star Anise

Ingredients for Braised Lamb Shanks with Coriander, Fennel, and Star Anise

• 2 cucchiai di semi di coriandolo

• 2 cucchiai di semi di finocchio

• 1 cucchiaio di grani di pepe nero

• 4 large lamb shanks (about 2.3kg )

• 4 cucchiai di olio d'oliva, divisi

• 1 large white onion, cut into 1 1/2-inch pieces

• 10 spicchi d'aglio, sbucciati

• 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

• 725ml ruby Port

• 950ml brodo di pollo a basso contenuto di sale

• 950ml beef broth

• 6 chiodi di garofano interi

• 2 anice stellato interi*

• 2 foglie di alloro

• 1/2 cucchiaini di peperoncino rosso essiccato e tritato

How to make Braised Lamb Shanks with Coriander, Fennel, and Star Anise

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 160ml , about 15 minutes. Add both broths; boil until liquid is reduced to 850ml , about 30 minutes.

Preheat oven to 177°C. 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 177°C 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.

Avvertenza

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