Braised Lamb Shanks With Coriander, Fennel And Star

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: 4 lamb shanks lean; 30 coriander seeds; 30 fennel seeds; salt; black pepper; 30 sunflower oil; 2 onions small, peeled and cut into wedges; 4 garlic cloves peeled and finely chopped; 2 celery stalks roughly chopped; 1 1/4 cups port /1/2pints; 750 lamb stock good, hot; 2 bay leaves; 2 star anise; 1 butternut squash small , or pumpkin, skinned, deseeded and roughly cubed

Servings: persons

4 lamb shanks lean
30 coriander seeds
30 fennel seeds
salt
black pepper
30 sunflower oil
2 onions small, peeled and cut into wedges
4 garlic cloves peeled and finely chopped
2 celery stalks roughly chopped
1 1/4 cups port /1/2pints
750 lamb stock good, hot
2 bay leaves
2 star anise
1 butternut squash small , or pumpkin, skinned, deseeded and roughly cubed

1
Preheat the oven to Gas mark 3, 170u00b0C, 325u00b0F.
2
Heat a non-stick pan and dry fry the coriander and fennel seeds for 2-3 minutes, tossing the pan frequently.
3
Transfer to either a mortar and pestle or blender and grind to a fine powder. Season the shanks with salt and pepper and coat in the spices.
4
Heat the oil in a large non-stick pan and brown the lamb shanks on both sides for 6-8 minutes, turning occasionally. Transfer to a large ovenproof casserole dish. In the same frying pan add the onions, garlic and celery. Cook for 1-2 minutes and add to the casserole dish with the lamb. Add the remaining ingredients except the butternut squash or pumpkin.
5
Bring to the boil, reduce the heat, cover and cook in the oven for 21/2-3 hours until the meat falls away from the bone. 30 minutes before the end of the cooking time, add the butternut squash or marrow, mix well, cover and return to the oven for the remaining cooking time.
6
Remove the star anise and serve.

8405

kcal

Calories

791

Fat

227

Carbs

220

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 4 lamb shanks lean, 30 coriander seeds, 30 fennel seeds, salt, and more.

Yes, Braised Lamb Shanks With Coriander, Fennel And Star Anise falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Braised Lamb Shanks With Coriander, Fennel And Star Anise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions