Braised Lamb Shanks With Coriander, Fennel, And Star Anise Recipe

Name: Braised Lamb Shanks With Coriander, Fennel, And Star Anise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coriander seeds; 2 tablespoons fennel seeds; 1 tablespoon black peppercorns; 4 large lamb shanks (about 5 pounds); 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; 3 cups ruby Port; 4 cups low-salt chicken broth; 4 cups beef broth; 6 whole cloves; 2 whole star anise*; 2 bay leaves; 1/2 teaspoon dried crushed red pepper

Servings: persons

2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 tablespoon black peppercorns
4 large lamb shanks (about 5 pounds)
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
3 cups ruby Port
4 cups low-salt chicken broth
4 cups beef broth
6 whole cloves
2 whole star anise*
2 bay leaves
1/2 teaspoon dried crushed red pepper

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.
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; saute 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.
3
Preheat oven to 350u00b0F. 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 350u00b0F oven for 20 minutes before serving.)
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
*Brown, star-shaped seed pods; available in the spice section of some supermarkets, at Asian markets, and at specialty foods stores.

1253

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons coriander seeds, 2 tablespoons fennel seeds, 1 tablespoon black peppercorns, 4 large lamb shanks (about 5 pounds), and more.

Yes, Braised Lamb Shanks With Coriander, Fennel, And Star Anise falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lamb Shanks With Coriander, Fennel, And Star Anise

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