Herb Marinated Braised Lamb Shanks

Ingredients

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 cup plus 1 tablespoon extra virgin olive oil, divided
• 2-4 lamb shanks
• 6 cups chicken stock or low-salt chicken broth
• 4 garlic cloves, peeled, smashed
• 2 carrots, peeled, cut lengthwise and then and cut into 2 inch segments
• 1 pound red-skinned new potatoes, quartered lengthwise
• 4 plum tomatoes, halved lengthwise
• 2 small zucchini, quartered lengthwise
• 1 tablespoon all purpose flour
• 1 tablespoon tomato paste

Directions

1. In a small bowl, combine the ground cumin, coriander, thyme, rosemary, curry powder, and salt. Stir in 1/4 cup olive oil until you have a fragrant spice oil.
2. Put the lamb shanks in a large freezer bag and pour in the spice oil. Massage the bag so the mixture coats the lamb all over, then squeeze out the air and seal it. Set the bag in a dish, just in case anything leaks, and refrigerate for 4 hours or overnight.
3. Preheat the oven to 350 degrees F. Warm 1 Tbsp olive oil in a large, heavy ovenproof pot over high heat. Take the lamb shanks out of the bag, set them in the hot pot, and throw away any marinade left behind. Brown the lamb on every side, turning now and then, about 10 minutes total.
4. Pour in the stock and add the garlic. Bring everything to a boil, cover the pot, and move it to the oven. Cook for 1 hour, then take the pot out and turn the lamb shanks over. Cover again and return it to the oven until the lamb is tender, about 45 minutes longer.
5. Transfer the lamb shanks to a plate once they are fall-apart tender, and cover them loosely with foil so they stay warm. When they are cool enough to handle, pull the meat from the bones and cut it into chunks.
6. Set the pot with the braising liquid over medium heat and bring it to a simmer. Add the carrots and simmer for 10 minutes.
7. Add the potatoes to the liquid and continue simmering for 5 minutes longer.
8. Add the tomatoes and zucchini, and simmer until the vegetables are just tender, about 5 minutes.
9. With a slotted spoon, move the vegetables to the platter with the lamb. Skim the fat from the braising liquid, saving 1 tablespoon.
10. Warm the reserved fat in a large, heavy skillet over medium heat. If you do not have enough fat, use 1 Tbsp olive oil instead. Whisk in the flour and stir for 2 minutes.
11. Whisk in the tomato paste and 1 cup of the braising liquid. Pour this mixture back into the pot with the remaining braising liquid. Boil for a couple minutes, until the sauce thickens slightly.
12. Return the vegetables and lamb shanks to the pot.