Braised Lamb Shanks - The Local Palate

Ingredients

• 4 pounds meaty lamb shanks, bone-in*
• Spice Blend (recipe follows)
• Kosher salt
• Extra-virgin olive oil
• 1 large onion, rough chopped in large pieces
• 3 carrots, peeled and rough chopped in large pieces 12 cloves garlic
• 6 whole and 6 finely chopped
• 1 tablespoon freshly ground cumin seed
• 2 tablespoons freshly ground coriander seed
• 2 teaspoons freshly ground fennel seed
• ½ teaspoon ground chile d’arbol (or cayenne)
• 2 tablespoons tomato paste
• 1½ cups dry white wine (something you would drink)
• 6-8 cups beef or chicken stock, preferably homemade—a combination works
• 1 cinnamon stick
• 2 tablespoons lemon juice
• 2 teaspoons pomegranate molasses or honey
• ½ cup pomegranate seeds, to garnish
• 1 tablespoon each finely diced dates, dried apricots, currants, dried sour cherries (any or all will work), to garnish
• 1 teaspoon finely diced preserved lemon (available at Middle Eastern markets)
• 4-6 servings couscous, basmati rice, or mashed or roasted potatoes
• 4 tablespoons coriander
• 2 tablespoons cumin
• 2 teaspoons black pepper
• 2 teaspoons ground cardamom seed
• 1 teaspoon nutmeg
• 1 teaspoon ground allspice
• 2 teaspoons ground fennel
• 2 teaspoons ground caraway