Tender Braised Lamb Shanks (Print Version)
# Ingredients:
→ For the Braised Lamb
01 -
1 1/2 teaspoons (5 g) ground coriander seeds
02 -
1 1/2 teaspoons (5 g) ground fennel seeds
03 -
3/4 teaspoon (3 g) ground cumin
04 -
1/4 teaspoon (1 g) smoked paprika
05 -
4 bone-in lamb shanks (about 6 pounds; 2.75 kg)
06 -
Kosher salt and freshly ground black pepper
07 -
4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more if needed
08 -
3 medium carrots (12 ounces; 250 g), cut into large dice
09 -
2 large stalks celery (5 ounces; 150 g), cut into large dice
10 -
1 medium yellow onion (9 ounces; 250 g), cut into large dice
11 -
4 medium cloves garlic, crushed
12 -
3 oil-packed anchovy fillets, chopped
13 -
2 tablespoons (30 ml) tomato paste
14 -
1 cup (230 ml) dry white wine
15 -
4 cups (950 ml) homemade or store-bought chicken stock
16 -
1 sprig rosemary
17 -
1 bay leaf
→ For the Herb Salad
18 -
1 large stalk celery (about 75 g), sliced thinly on the bias
19 -
2 small heads (about 150 g each) red and/or white endive, cored and very thinly sliced crosswise
20 -
3 cups loosely packed herb leaves (3 ounces; 85 g), such as cilantro, parsley, mint, and basil
21 -
1 tablespoon (15 ml) fresh juice from 1 lemon
22 -
3 tablespoons (45 ml) extra-virgin olive oil
23 -
Kosher salt
# Instructions:
01 -
Preheat oven to 300°F (150°C). Combine coriander seed, fennel seeds, cumin, and smoked paprika in a small bowl. Season lamb shanks with salt and pepper, then coat with spice mixture.
02 -
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown shanks on both sides, working in batches if needed, about 4 minutes per side. Adjust heat to prevent scorching. Transfer browned shanks to a rimmed baking sheet.
03 -
Add remaining 2 tablespoons oil to the pan. Cook carrots, celery, onion, and garlic over medium-high heat until softened and lightly browned, about 8 minutes.
04 -
Add anchovies and tomato paste, cooking and stirring for 1 minute. Add white wine, scrape up browned bits, bring to a simmer, and cook until alcohol smell diminishes, about 2 minutes.
05 -
Nestle lamb shanks among the vegetables. Pour in stock, add rosemary and bay leaf, and bring to a simmer.
06 -
Cut a parchment paper lid to fit inside the pot, with a hole in the center, or partially cover with a regular lid. Transfer to oven and braise for 3 hours, turning shanks halfway through, until tender. Remove rosemary and bay leaf.
07 -
Transfer braising liquid and vegetables to a blender in batches. Blend until smooth. For extra smoothness, strain through a fine-mesh sieve. Adjust sauce consistency with water or stock if needed and season with salt and pepper.
08 -
Combine sliced endive, celery, and herb leaves in a large bowl. Add lemon juice, olive oil, and salt, and toss to combine.
09 -
Transfer warm lamb shanks to a serving platter. Spoon sauce over them and top with the herb salad. Serve immediately.