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1
Grind 1 tablespoon cumin seeds and 1/2 tablespoon coriander seeds in spice or coffee grinder.
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2
Transfer to small bowl.
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3
Stir in remaining cumin and coriander seeds, thyme, rosemary, curry powder, and salt.
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4
Whisk in 1/2 cup oil.
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5
Place lamb shanks in 13x9x2-inch glass baking dish.
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6
Rub spice oil all over shanks.
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7
Cover with plastic wrap; chill overnight, turning occasionally.
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8
Preheat oven to 350F.
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9
Heat 1 tablespoon oil in heavy large ovenproof pot over high heat.
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10
Add lamb shanks and cook until brown on all sides, turning occasionally, about 10 minutes.
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11
Add stock and garlic; bring to boil, cover and transfer to oven.
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12
Cook 1 hour; remove from oven and turn lamb shanks over.
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13
Cover and continue cooking until lamb is tender, about 45 minutes longer.
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14
Using tongs, transfer lamb to platter; tent with foil to keep warm.
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15
Bring liquid in pot to simmer over medium heat.
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16
Add potatoes; simmer 10 minutes.
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17
Add carrots to liquid and simmer 5 minutes longer.
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18
Add tomatoes, zucchini, and asparagus to liquid and simmer until all vegetables are just tender, about 5 minutes.
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19
Using slotted spoon, transfer vegetables to platter with lamb.
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20
Pour braising liquid into 4-cup measuring cup.
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21
Spoon off fat, reserving 1 tablespoon.
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22
Heat reserved fat in heavy large skillet over medium heat.
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23
Whisk in flour; stir 2 minutes.
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24
Whisk in braising liquid and tomato paste.
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25
Boil until gravy coats spoon lightly, about 2 minutes.
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26
Serve lamb and vegetables with gravy.
