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MainRecipesHoliday | Braised Lamb Shanks with Coriander, Fennel and Star Anise

   Braised Lamb Shanks with Coriander, Fennel and Star Anise submitted by Mom Johnson
Love the intense flavor in this make-ahead one-pot dish! Serve with buttery mashed potatoes. ( I often make this the day before, cool, refrigerate and then skim off the fat that accumulates on the top before reheating and serving.)

Mix the coriander, fennel and peppercorns in a heavy small skillet. Toast until aromatic and slightly darker, about 2 minutes.

Transfer to a spice grinder and process until finely ground. Rub each shank with 1 rounded teaspoon of the spice blend. Sprinkle with salt and pepper.

Heat 2 T. oil in a large heavy wide pot over medium-high heat. Add the shanks to the pot and cook until brown on all sides, about 20 minutes. Transfer to a large bowl and set aside. Add remaining 2 T. oil to the same pot and add onion and next 4 ingredients; saute over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir for 1 minute. Add Port and simmer until liquid is reduced to about 1 cup, about 15 minutes. Add both broths and boil until liquid is reduced to 3 1/2 cups, about 30 minutes.

Preheat oven to 350 degrees. Return the shanks to the pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil and then the lid. Place pot in the oven and braise lamb until tender, about 2-3 hours. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350 degree oven for 20-30 minutes before serving.)

Place 1 lamb shank on each of 4 plates. Season sauce to taste with salt and pepper. Spoon sauce and vegetables over lamb and serve.

Serves 4

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v 2 T. coriander seeds
v 2 T. fennel seeds
v 1 T. black peppercorns
v 4 large lamb shanks (about 5 pounds)
v 4 T. olive oil, divided
v 1 large white onion, cut into 1/2 inch pieces
v 10 garlic cloves, peeled
v 3 stalks celery cut into 1 inch pieces
v 2-3 carrots, peeled and cut into 1 inch pieces
v 1 small leeks, cut into 1 inch pieces
v 3 cups Ruby Port
v 4 cups chicken broth
v 4 cups beef broth
v 6 whole cloves
v 2-3 whole star anise
v 2 bay leaves
v 1/2 tsp. dried crushed red pepper

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