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1
Preheat the oven to 325.
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2
In an enameled cast-iron casserole, heat the oil.
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3
Season the lamb with salt and pepper and cook over moderately high heat until browned, about 4 minutes per side.
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4
Transfer to a bowl.
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5
Add the onion to the casserole and cook over moderate heat, stirring, until softened, 7 minutes.
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6
Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, 2 minutes.
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7
Add the crushed tomatoes and cook until very thick, 2 minutes.
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8
Add the red wine and boil for 3 minutes.
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9
Add the chicken stock, cloves, cardamom, coriander, cumin and cinnamon and bring to a boil.
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10
Add the lamb and any accumulated juices and cover.
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11
Braise in the oven for 2 hours, turning once, until the meat is very tender.
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12
Transfer the lamb to a bowl and cover with foil.
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13
Strain the braising liquid into a large skillet and skim off the fat.
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14
Boil over high heat until reduced to 2 cups, 20 minutes; season with salt and pepper.
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15
Add the lamb to the skillet, cover and simmer over low heat, turning the shanks a few times, until heated through, 3 minutes.
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16
Transfer the shanks and sauce to shallow bowls, garnish with the mint and serve with Cheesy Farro-and-Tomato Risotto.
