• Staff Favorite

Ingredients

1. 3 tablespoons vegetable oil
2. 4 lamb shanks (5 pounds total)
3. Salt and freshly ground pepper
4. 1 medium onion, coarsely chopped
5. 1 head of garlic, separated into cloves and peeled
6. 1/2 cup coarsely chopped fresh ginger
7. One 14-ounce can crushed tomatoes
8. 3 cups dry red wine, such as Syrah
9. 1 quart chicken stock
10. 4 whole cloves
11. 2 cardamom pods
12. 2 teaspoons coriander seeds
13. 1 teaspoon cumin seeds
14. One 1/2-inch cinnamon stick
15. 1/4 cup thinly sliced mint leaves
16. Cheesy Farro-and-Tomato Risotto, for serving

Directions

1. Preheat the oven to 325°. In an enameled cast-iron casserole, heat the oil. Season the lamb with salt and pepper and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a bowl.
2. Add the onion to the casserole and cook over moderate heat, stirring, until softened, 7 minutes. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, 2 minutes. Add the crushed tomatoes and cook until very thick, 2 minutes. Add the red wine and boil for 3 minutes. Add the chicken stock, cloves, cardamom, coriander, cumin and cinnamon and bring to a boil. Add the lamb and any accumulated juices and cover. Braise in the oven for 2 hours, turning once, until the meat is very tender.
3. Transfer the lamb to a bowl and cover with foil. Strain the braising liquid into a large skillet and skim off the fat. Boil over high heat until reduced to 2 cups, 20 minutes; season with salt and pepper. Add the lamb to the skillet, cover and simmer over low heat, turning the shanks a few times, until heated through, 3 minutes. Transfer the shanks and sauce to shallow bowls, garnish with the mint and serve with Cheesy Farro-and-Tomato Risotto.