2 T olive oil
2 t minced garlic
2 3/4- to 1-pound lamb shanks
white whole wheat flour for dredging
2 1/2 C dry red wine
2 1/2 C organic chicken broth
1 1/2 T fresh tomato sauce
1 T fennel seeds
1 t porcini salt
dash of ground ginger
dash of ground nutmeg
Heat 1 T olive oil in heavy large Dutch oven over
medium-high heat. Add garlic and sauté until brown. Coat lamb shanks with flour. Heat remaining 1 T olive oil in
heavy large skillet over high heat. Add lamb shanks to
skillet and cook until brown on both sides, about 5 minutes.
Using tongs, transfer lamb shanks to plate. Add 1 cup dry
red wine to same skillet and bring to boil, scraping up any browned bits. Pour
into Dutch oven with garlic. Add remaining 1 1/2 cups red wine, chicken
broth, tomato sauce, and bay leaves to dutch oven. Bring to boil. Add
lamb shanks, turning to coat with liquid.
Simmer for one hour. Add in the fennel seeds, porcini salt, ground ginger, and ground nutmeg.
Bring mixture to boil. Reduce heat, cover and simmer until
lamb is almost tender, turning lamb shanks occasionally, approximately another
hour. Uncover Dutch oven and boil until liquid is reduced to sauce consistency,
stirring and turning lamb shanks occasionally, about 30 minutes. They should be
falling-off-the-bone tender! Season with salt and pepper. Serve with a dollop of rose harissa on the side.
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