Braised Lamb Shanks with North African Spices

Name: Braised Lamb Shanks with North African Spices
Ingredients: 1/2 teaspoon anise seeds; 1 teaspoon fennel seeds; 8 allspice berries; 8 cardamom pods; 15 black peppercorns; 1 cinnamon stick (1/2 inch length); 1 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 1/8 teaspoon red pepper flakes; 1/8 teaspoon mace; 1 tablespoon ground ginger; 1 teaspoon ground nutmeg; 6 lamb shanks, 3/4 to 1 pound each, trimmed of excess fat and fell (thin, white papery covering), see illustration; Table salt; 1 tablespoon canola oil; 2 medium onions, sliced thick; 3 medium carrots, peeled and cut crosswise into 2-inch pieces; 2 medium ribs celery, cut crosswise into 2-inch pieces; 4 medium cloves garlic, minced; 2 tablespoons tomato paste; 2 ancho chiles or 2 to 3 fresh jalapeño peppers, stemmed, seeded, and minced; 2 cups dry red wine; 3 cups low-sodium chicken broth; ground black pepper

www.americastestkitchen.com

For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise in a mixture of wine and stock.

Keywords

Lamb
Vegetables
Beans
Main Courses

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Aluminum foil
Plate
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Ingredients

1/2 teaspoon anise seeds
1 teaspoon fennel seeds
8 allspice berries
8 cardamom pods
15 black peppercorns
1 cinnamon stick (1/2 inch length)
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/8 teaspoon red pepper flakes
1/8 teaspoon mace
1 tablespoon ground ginger
1 teaspoon ground nutmeg
6 lamb shanks, 3/4 to 1 pound each, trimmed of excess fat and fell (thin, white papery covering), see illustration
Table salt
1 tablespoon canola oil
2 medium onions, sliced thick
3 medium carrots, peeled and cut crosswise into 2-inch pieces
2 medium ribs celery, cut crosswise into 2-inch pieces
4 medium cloves garlic, minced
2 tablespoons tomato paste
2 ancho chiles or 2 to 3 fresh jalapeño peppers, stemmed, seeded, and minced
2 cups dry red wine
3 cups low-sodium chicken broth
ground black pepper