Lamb Shanks Braised with Tomatoes and Coriander

Ingredients

• 1 tsp. coriander seed
• 1 tsp. fennel seed
• 2 Tbs. chopped ginger
• 2 cups canned tomatoes, with juices
• 3 cups sliced onions
• 1 tsp. mustard seed
• 1 tsp. whole cumin seed, toasted in a dry skillet until fragrant
• + 9 more ingredients
• • 2 Tbs. chopped fresh cilantro
  • ½ tsp. ground cardamom
  • 1 tsp. whole cumin seed
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. chopped garlic
  • 3 cups homemade or low-salt canned chicken broth; more as needed
  • 6 lb. lamb shanks
  • 2 Tbs. olive oil
  • Pinch cayenne

Heat the oven to 350°F. In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Season the lamb shanks with salt and pepper. Working in batches, brown the lamb on all sides; transfer to a plate. Pour off all but a few tablespoons of fat from the pan.

View full recipe at Fine Cooking