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1
In a small bowl, combine the cumin, coriander, curry powder, rosemary, thyme, garlic and pepper.
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2
Stir in 6 tablespoons of the olive oil to make a paste and season it generously with salt.
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3
Place the lamb shanks in a large roasting pan and rub them with the spice paste.
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4
Cover with plastic wrap and refrigerate overnight.
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5
Return the lamb to room temperature.
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6
Scrape off most of the spice paste from the shanks.
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7
In a large skillet, heat 1 tablespoon of the olive oil until shimmering.
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8
Add half of the lamb shanks and cook over moderately high heat until browned all over, about 10 minutes; transfer the shanks to a plate.
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9
Wipe out the skillet.
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10
Lower the heat to moderate and repeat with the remaining tablespoon of olive oil and lamb.
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11
Preheat the oven to 350.
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12
Add the celery, onion and carrot to the skillet and cook over moderate heat until barely softened, about 5 minutes.
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13
Add the wine and bring to a boil.
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14
Add the stock and bring to a boil.
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15
Wash the roasting pan and return the browned shanks to it.
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16
Pour the vegetable mixture over the shanks, cover with foil and roast for about 3 1/2 hours, or until the lamb is very tender.
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17
Lower the oven temperature to 200.
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18
Carefully transfer the shanks to a baking dish and cover tightly with foil; keep warm in the oven.
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19
Strain the sauce into a medium saucepan.
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20
Skim off as much fat as possible.
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21
Boil the sauce over high heat until reduced to 4 cups, about 40 minutes; season with salt and pepper.
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22
Transfer the shanks to a platter, pour the sauce on top and serve.
