Braised Lamb Shanks in Red Wine and Spices
- serves 4
¾ tsp toasted cumin seeds (4 ml)
½ tsp toasted coriander seeds (2 ml)
1 tsp Greek dried oregano (5 ml)
½ tsp freshly ground pepper (2 ml)
6 large cloves garlic, slivered
4 lamb shanks
4 Tbsp olive oil (60 ml)
1 large cooking onion, chopped
¼ cup all purpose flour (60 ml)
2 cup chicken stock (500 ml)
2 cup Cabernet Sauvignon (dry red wine, good quality) (500 ml)
1 cinnamon stick
Salt and pepper, to taste
¼ cup freshly chopped mint, for garnish
1. Preheat oven to 350 degrees.
2. Grind the cumin and coriander seeds with a mortar and pestle and mix in a small bowl with the oregano and the cracked black pepper. Add half the garlic and toss well. Make about 3 incisions in each shank at different sides with a small knife and stuff with a sliver of garlic and herbs. Repeat with remaining shanks.
3. In a large frying pan heat oil and sear shanks turning often until golden brown. Transfer to a large roasting pan with lid. Add the rest of the garlic and onions to the roasting pan as well as any left over herbs and spices. Sprinkle lamb with flour and turn to distribute. Roast uncovered for about 20 minutes.
4. Add the chicken stock, red wine, cinnamon stick and salt and cracked black pepper. Cover tightly and braise for about 1 1/2 hours or until lamb is very tender and beginning to separate from the bone. If braising liquid isn’t thick enough, remove shanks and keep warm. Place pot over high heat and reduce to thicken. Taste and adjust seasoning and sprinkle with chopped mint. Serve shanks in large bowls with some sauce.