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1
Preheat the oven to 325u00b0F. Season lamb shanks with the salt, pepper, ground ginger, and coriander. Let them sit at room temperature for 30 minutes.
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2
In a large, deep skillet, heat 2 tablespoons of canola oil over medium-high heat. Brown the lamb shanks well on all sides, about 6 minutes. Remove and set aside. Add the wine and deglaze, scraping up all the browned bits that have formed on the bottom of the pan, and cook until the mixture is reduced by half, about 2 minutes. Pour the wine mixture over the lamb.
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3
Wipe out the skillet and heat the olive oil over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the fresh ginger, garlic, and red pepper flakes (if using), and cook until fragrant, about 1 minute. Stir in tomato paste and cook for another minute.
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4
Add the lamb back to the pan. Pour the wine mixture with the wine and pour in the stock. Bring mixture to a boil, cover, and place in the oven. Braise until the meat is tender and falling off the bone, about 1 1/2 hours.
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5
While the lamb cooks, make the relish. In a mixing bowl, combine the shallot, Meyer lemon, cilantro, and olive oil. Season with salt to taste and let the flavors meld.
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6
When the lamb is tender, remove from the oven. Serve over Israeli couscous, orzo, or pilaf. Spoon the braising liquid over the lamb and top with the relish. Pass remaining relish at the table.
