Foryoueats: Tender Braised Lamb Shanks With Bitter Herb Salad Recipe

Name: Foryoueats: Tender Braised Lamb Shanks With Bitter Herb Salad Recipe
Total time: 225 min
Ingredients: 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; 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; 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

foryoueats.com

This tender braised lamb shanks recipe is a delicious and elegant choice for any special occasion. The lamb is seasoned with aromatic spices and slow-cooked in wine and stock until fall-off-the-bone...

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Ingredients

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
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
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