Ingredients
- 1 tablespoon vegetable oil
- 4 lamb shanks, 1/2 pound each
- 1 large onion, peeled and minced
- 1 clove garlic, peeled and minced
- 1 large celery root, peeled and cut into 1/2-inch dice
- 3 carrots, peeled and cut into 1/2-inch dice
- 2 cups cracked green olives, pitted
- 2 tablespoons grated fresh ginger
- 1 cup red wine
- 3 cups chicken broth, homemade or low-sodium canned
- 4 plum tomatoes, peeled, cored, seeded and diced
- 2 tablespoons grated lemon rind
- ¼ teaspoon ground cumin seed
- ¼ teaspoon ground coriander seed
- ¼ teaspoon ground cinnamon
- 2 cardamom seeds, cracked
- ½ teaspoon chili pepper flakes
- 1 bay leaf
- ½ cup minced coriander leaves
- ½ cup minced parsley leaves
- ½ teaspoon salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
774 calories; 46 grams fat; 16 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 55 grams protein; 151 milligrams cholesterol; 2728 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Heat the oil in a large, heavy-bottom saucepan. Add the shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
- Add the onion, garlic, celery root, carrots, olives and ginger. Lower the heat to medium and cook, stirring frequently, until the onions are translucent, about 5 minutes. Remove vegetables from pot and set aside.
- Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
- Add the remaining ingredients, except coriander leaves and parsley leaves. Stir to combine. Return the shanks and vegetables to the saucepan. Cover partly and simmer gently over medium-low heat until the meat begins to fall off the bone, about 3 hours.
- Meanwhile, combine the coriander and the parsley in a bowl. Set aside. Remove the bay leaf from the saucepan and discard. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with the coriander-parsley mixture and serve immediately. Serve with white bean puree (recipe below).
3 hours 20 minutes
Dining and Cooking