Foryoueats: Tender Braised Lamb Shanks With Bitter Herb Salad Recipe

Ingredients

• For the Braised Lamb:
• 1 1/2 teaspoons (5g) ground coriander seed
• 1 1/2 teaspoons (5g) ground fennel seed
• 3/4 teaspoon (3g) ground cumin
• 1/4 teaspoon (1g) smoked paprika
• 4 bone-in lamb shanks (about 6 pounds; 2.75kg)
• Kosher salt and freshly ground black pepper
• 4 tablespoons (60ml) extra-virgin olive oil, divided, plus more if needed
• 3 medium carrots (12 ounces; 250g), cut into large dice
• 2 large stalks celery (5 ounces; 150g), cut into large dice
• 1 medium yellow onion (9 ounces; 250g), cut into large dice
• 4 medium cloves garlic, crushed
• 3 oil-packed anchovy fillets, chopped
• 2 tablespoons (30ml) tomato paste
• 1 cup (230ml) dry white wine
• 4 cups (950ml) homemade or store-bought chicken stock
• 1 sprig rosemary
• 1 bay leaf
• For the Herb Salad:
• 2 small heads (about 150g each) red and/or white endive, cored and very thinly sliced crosswise
• 1 large stalk celery (about 75g), sliced thinly on the bias
• 3 cups loosely packed herb leaves (3 ounces; 85g), such as cilantro, parsley, mint, and basil
• 1 tablespoon (15ml) fresh juice from 1 lemon
• 3 tablespoons (45ml) extra-virgin olive oil
• Kosher salt