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1
Preheat the oven to 350.
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2
In a heatproof bowl, cover the chiles with the boiling water and set aside until softened, about 20 minutes.
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3
Drain and chop the chiles.
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4
Meanwhile, put the almonds on a baking sheet and toast them in the oven, stirring once, for about 8 minutes, or until golden brown.
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5
Let cool, then coarsely chop.
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6
In a small skillet, toast the allspice, fennel seeds and cloves over moderate heat, shaking the pan, until fragrant, about 1 minute; let cool.
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7
Grind to a powder in a spice grinder.
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8
Empty into a bowl and mix in the cinnamon and nutmeg.
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9
In a small skillet, heat 2 tablespoons of the vegetable oil over moderately high heat.
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10
Add the finely chopped onion and 2 teaspoons of the spice mixture.
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11
Reduce the heat to low and cook, stirring, until the onion is tender, about 10 minutes.
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12
Scrape the spiced onion into a food processor and add the chiles, dates and vinegar.
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13
Process to a coarse paste.
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14
With the machine on, add the olive oil in a thin steady stream.
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15
Scrape the mixture into a bowl and stir in the almonds.
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16
Season with salt and pepper.
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17
In a large enameled cast-iron casserole, heat the remaining 1/4 cup vegetable oil.
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18
Season the lamb shanks with salt and pepper.
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19
Add them to the casserole and brown over moderately high heat, about 4 minutes on each side; transfer to a platter.
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20
Add the coarsely chopped onion, garlic, carrots, tomato paste, the remaining spice mixture and 3 tablespoons of the chile-almond paste and cook, stirring, until fragrant, about 3 minutes.
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21
Stir in the stock and wine and add the shanks.
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22
Transfer the lamb shanks and carrots to a large platter, cover with foil and keep warm.
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23
Boil the stewing liquid over high heat until reduced and flavorful, about 10 minutes.
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24
Spread 2 tablespoons of the chile-almond paste over each lamb shank and place on a dinner plate along with some carrots.
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25
Spoon a generous amount of sauce over the meat and serve.
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26
Cover the casserole and bring the liquid to a boil, then cook the shanks in the oven, turning them once, for about 2 1/2 hours, or until very tender.
