Braised Lamb Shanks with Coriander, Fennel, and Star Anise

Ingredients

• •2 tablespoons coriander seeds
• •2 tablespoons fennel seeds
• •1 tablespoon black peppercorns
• •4 pieces large lamb shanks
• •4 tablespoons olive oil
• •1 large white onion
• •10 cloves garlic
• •3 stalks celery
• •2 whole carrots
• •1 small leek
• •3 cups ruby Port
• •4 cups low-salt chicken broth
• •4 cups beef broth
• •6 whole cloves
• •2 whole star anise
• •2 whole bay leaves
• •½ teaspoon dried crushed red pepper

Cooking Instructions

1. 1.

   Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Transfer to spice grinder; process until finely ground. Rub each shank with 1 rounded teaspoon spice blend. Sprinkle with salt and pepper.

   5 min

2. 2.

   Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; sauté over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir 1 minute. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes.

   70 min

3. 3.

   Preheat oven to 350°F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350°F oven for 20 minutes before serving.)

   120 min

4. 4.

   Place 1 lamb shank on each of 4 plates. Season sauce to taste with salt and pepper. Spoon sauce and vegetables over lamb and serve.

   5 min

5. 5.

   *Brown, star-shaped seed pods; available in the spice section of some supermarkets, at Asian markets, and at specialty foods stores.