Braised Lamb Shanks with Coriander, Fennel, and Star Anise

Ingredients for Braised Lamb Shanks with Coriander, Fennel, and Star Anise

• 2 tablespoons coriander seeds

• 2 tablespoons fennel seeds

• 1 tablespoon black peppercorns

• 4 large lamb shanks (about 2.3kg )

• 4 tablespoons olive oil, divided

• 1 large white onion, cut into 1 1/2-inch pieces

• 10 garlic cloves, peeled

• 3 celery stalks, cut crosswise into 1 1/2-inch pieces

• 2 carrots, peeled, cut crosswise into 1 1/2-inch pieces

• 1 small leek

• 725ml ruby Port

• 950ml low-salt chicken broth

• 950ml beef broth

• 6 whole cloves

• 2 whole star anise*

• 2 ورق غار

• 1/2 teaspoons dried crushed red pepper

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.

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 160ml , about 15 minutes. Add both broths; boil until liquid is reduced to 850ml , about 30 minutes.

Preheat oven to 177°C. 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 177°C oven for 20 minutes before serving.)

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.

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

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.