Shanks are a notoriously tough and cheap cut of meat, but can be turned into a delicious meal when braised for a long time at a low temperature. You can serve the lamb with wild rice, wilted greens and a Cote de Rhone.
- 2T Coriander Seeds
- 2T Fennel Seeds
- 1T Black Pepper Corns
- 4 Lamb Shanks (about 5lbs)
- 4T Olive Oil
- 1 Onion, Cut into 1 1/2 in Pieces
- 10 Garlic Cloves, Peeled
- 3 Celery Stocks, Cut into 1 ½in Pieces
- 2 Carrots, Cut into 1 1/2 in Pieces
- 1 Leek
- 3c Port
- 4c Poultry Stock
- 4c Bison Stock
- 6 Cloves, Whole
- 2 Star Anise
- 2 Bay Leaves
- 1/2t Red Pepper Flakes
In a small skillet over medium heat toast the coriander, fennel and black pepper corns, stirring until the seeds become aromatic. Using a spice grinder or mortar and pestle coarsely grind the spices. Rub each shank with the spices and season with salt.
Heat 2T of the olive oil in a heavy pot on a medium-high heat. When the oil has reached its smoke point add the shanks and sear them on both sides until golden brown. Set the shanks aside. Add the remaining olive oil and saute the onions, garlic, celery, carrots and leek until tender, stirring frequently. Add the port and bring to a boil, than allow to reduce for 15mins. Add the stocks and reduce again to 3 1/2c
Heat the oven to 350 degrees. Return the shanks to the pot along with the cloves, star anise, bay leaves and red pepper flakes. Cover the pot and place in the oven for 2 1/2 hours.
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.
