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1
Stir together in a small bowl the ground cumin, coriander, thyme, rosemary, curry powder, and salt.
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2
Mix in 1/4 cup olive oil.
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3
Place lamb shanks in large freezer bag.
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4
Add the spice oil to the bag.
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5
Rub spice oil all over shanks.
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6
Press the air out of the bag and seal the bag.
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7
Place in a dish to catch any leakage.
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8
Marinate 4 hours or overnight.
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9
Preheat oven to 350F.
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10
Heat 1 tablespoon olive oil in heavy large ovenproof pot over high heat.
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11
Remove lamb shanks from marinade bag and place in heated pan.
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12
Discard remaining marinade.
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13
Cook lamb shanks until brown on all sides, turning occasionally, about 10 minutes.
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14
Add stock and garlic; bring to boil, cover and transfer to oven.
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15
Cook 1 hour; remove from oven and turn lamb shanks over.
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16
Cover and continue cooking until lamb is tender, about 45 minutes longer.
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17
Bring liquid in pot to simmer over medium heat.
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18
Add carrots; simmer 10 minutes.
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19
Add potatoes to liquid and simmer 5 minutes longer.
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20
Add tomatoes and zucchini to liquid and simmer until vegetables are just tender, about 5 minutes.
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21
Using slotted spoon, transfer vegetables to platter with lamb.
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22
Spoon off fat from braising liquid, reserving 1 tablespoon.
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23
Heat reserved fat in heavy large skillet over medium heat.
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24
(If there is no fat, heat 1 tablespoon olive oil instead.)
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25
Whisk in flour; stir 2 minutes.
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26
Whisk in tomato paste and 1 cup of the braising liquid.
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27
Add back into the pot with the rest of the braising liquid.
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28
Boil for a couple minutes until slightly thickened.
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29
Add back the vegetables and the lamb shanks.
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30
If you want, use a couple forks to break away the lamb meat from the bones.
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31
Discard the bones.
