Braised Lamb Shanks | America's Test Kitchen

Ingredients

• 2 teaspoons kosher salt
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 4 (12- to 16-ounce) lamb shanks
• 3 tablespoons extra-virgin olive oil, divided
• 1 onion, chopped
• 8 garlic cloves, smashed and peeled
• 2 cups chicken broth
• 1 cup pimento-stuffed green olives
• 2 carrots, peeled and cut into 1⁄2-inch dice (1⁄2 cup)
• 2 tablespoons coarsely chopped fresh thyme
• 5 (3-inch) strips lemon zest plus 1 tablespoon juice
• 1 tablespoon soy sauce
• 1 teaspoon dried oregano
• 1/4 cup coarsely chopped fresh cilantro leaves and stems