| Level: | Easy |
| Total: | 3 hr 30 min |
| Prep: | 30 min |
| Cook: | 3 hr |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 teaspoon black peppercorns
- 1 tablespoon salt
- 4 large lamb shanks
- 2 tablespoons canola oil
- 1 onion, minced
- 2 carrots, peeled and diced
- 1 celery stalk, minced
- 1 small leek, minced
- 1 1/2 cups tawny port
- 1 cup veal stock
- 1 head garlic, halved
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tablespoons butter
- 3 tablespoons honey
- Kosher salt and freshly ground black pepper
Instructions
- Mix the coriander, fennel, and peppercorns in a small frying pan. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Using a mortar and pestle or a spice grinder, crush the spices. Add the salt. Rub each shank with the spice blend.
- Preheat the oven to 325 degrees F.
- Heat the oil in a large oven-proof skillet over medium-high heat. Add the shanks to the skillet. Cook until brown on all sides, about 5 minutes. Add the onion, carrots, celery, and leek. Saute over medium heat until the vegetables begin to soften, about 5 minutes. Add the port, veal stock, garlic, rosemary, and thyme to the skillet.
- Cover the skillet with a lid or foil. Place the skillet in the oven and braise the lamb until tender, for 2 to 2 1/2 hours or until the meat falls off the bone. Remove the lamb shanks from the skillet and filter the sauce through a fine sieve over a stockpot. On medium heat, let the sauce reduce by 1/2, for about 15 minutes.
- Meanwhile, in another skillet, melt the butter and add the lamb shank. Coat them with honey. Caramelize the shanks on all sides over medium heat on the stove for about 5 minutes, adding a ladle of the sauce. Keep warm.
- Serve the lamb shanks with the sauce, buttered green beans and a parsnips mash or any other mash to taste.
- Notes
- Can be made 1 day ahead. Let the lamb cool then place in the refrigerator covered. Reheat in a 350 degrees F oven for 1/2 hour before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1448 |
| Total Fat | 90 g |
| Saturated Fat | 41 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 5 g |
| Sugar | 20 g |
| Protein | 109 g |
| Cholesterol | 389 mg |
| Sodium | 1878 mg |