Braised Lamb Shanks In Red Wine With Spices


8 mediums spring lamb, shanks
3/4 teaspoon toasted cumin, seed
1 tablespoon fresh chopped marjoram
1 tablespoon thyme
1/2 teaspoon freshly ground pepper
6 lrg clv garlic, slivered
4 tablespoons good quality olive oil
3 lrg shallot, roughly, chopped
2 cups cabernet sauvignon, (dry red wine good qua
3 whl cloves
salt, to taste
pepper, to taste
1/4 cup freshly chopped mint, for garnish
1/4 cup chopped almonds, skin on, for garnish
1/4 cup chopped dried apricot, for garnish


Grind the cumin and coriander seeds with a mortar and pestle and mix in a small bowl with half the herbs and the cracked black pepper. Add half the garlic and toss well.
Make about 3 incisions in each shank at different sides with a small knife and stuff with a sliver of garlic and herbs. Repeat with remaining shanks.
In a large frying pan heat a little oil at a time and sear about 2 shanks at a time for about 2 minutes each, turning often until golden. Transfer to a large roasting pan with lid. Repeat searing process with remaining oil and lamb.
Add the rest of the garlic and shallots to the roasting pan as well as any left over herbs and spices. Sprinkle lamb with flour and turn to distribute. Roast uncovered at 400 D. for about 20 minutes.
Add the chicken stock and the red wine and add more cracked black pepper. Cover tightly and braise about 1 1/2 hours or until lamb is tender and sauce is slightly thickened.
Season with salt and any more pepper if desired. Sprinkle with chopped mint, almonds and dried apricots.




8.0 servings


Wednesday, December 16, 2009 - 12:30am



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