Tender Braised Lamb Shanks with Bitter Herb Salad

Ingredients

• For the braised lamb:
• 1 1/2 teaspoons ground coriander seed
• 1 1/2 teaspoons ground fennel seed
• 3/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 4 bone-in lamb shanks
• Kosher salt and freshly ground black pepper
• 4 tablespoons extra-virgin olive oil, divided, plus more if needed
• 3 medium carrots, cut into large dice
• 2 large stalks celery, cut into large dice
• 1 medium yellow onion, cut into large dice
• 4 medium cloves garlic, crushed
• 3 oil-packed anchovy fillets, chopped
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 4 cups homemade or store-bought chicken stock
• 1 sprig rosemary
• 1 bay leaf
• For the herb salad:
• 2 small heads red and/or white endive, cored and very thinly sliced crosswise
• 1 large stalk celery, sliced thinly on the bias
• 3 cups loosely packed herb leaves, such as cilantro, parsley, mint, and basil
• 1 tablespoon fresh juice from 1 lemon
• 3 tablespoons extra-virgin olive oil
• Kosher salt

Directions

1. For the Braised Lamb: Set the oven to 300 degrees F. Combine the coriander seed, fennel seed, cumin, and smoked paprika in a small bowl, mixing until evenly blended. Sprinkle the lamb shanks generously with salt and pepper on every side, then massage the spice blend over the meat.
2. Pour 2 tablespoons (30ml) oil into a large Dutch oven or roasting pan and warm it over medium-high heat until the oil shimmers. Add the shanks, browning them in batches if the pan is tight, and sear each side for about 4 minutes. If the spices look like they are getting too dark, lower the heat; if the pan seems dry, add more oil. Move the browned shanks to a rimmed baking sheet.
3. Add the remaining 2 tablespoons (30ml) oil to the Dutch oven or roasting pan. Stir in the carrots, celery, onion, and garlic, then cook over medium-high heat until the vegetables have softened and begun to pick up color, about 8 minutes. Add the anchovies and tomato paste, stirring as they cook for 1 minute. Pour in the wine, loosen the browned bits from the bottom, bring everything to a simmer, and cook until the sharp alcohol aroma has mostly faded, about 2 minutes. Tuck the shanks back into the Dutch oven among the vegetables, and pour in any juices that collected on the baking sheet. Add the stock, rosemary, and bay leaf, then bring the liquid to a simmer.
4. While the liquid heats, prepare a parchment cover that is just a bit smaller than the Dutch oven or roasting pan opening, with a center hole, and lay it right over the shanks and liquid. It will let some moisture escape as the lamb cooks. To make it, fold a large square of parchment paper in half twice. Fold that square into a triangle, making sure the middle of the original square sits at one sharp point of the triangle. Fold it into a slimmer triangle, again keeping that original center at the sharp point. Fold it into a slimmer triangle one more time. Place the pointed end over the center of the Dutch oven, then use a pair of scissors to trim the far edge where it reaches the side of the pot. Snip off the pointed tip. Open the parchment, and it should sit neatly inside the Dutch oven. Or, use a lid instead, leaving it slightly open.
5. Move the shanks to the oven and braise until they are very tender, about 3 hours. Remove and discard the rosemary and bay leaf.
6. Place the shanks on a clean rimmed baking sheet. In batches so the blender is not too full, ladle the braising liquid and vegetables into the blender jar. Take out the center cap from the blender lid, set the lid in place, and cover it with a clean kitchen towel. Start blending on the lowest speed, then slowly work up to high. Blend until the sauce is completely smooth; if you want it especially silky, push the blended sauce through a fine-mesh strainer. Continue the same way with the rest of the braising mixture.
7. Pour the braising sauce into a clean saucepan and season it with salt and pepper. If it is thicker than you want, loosen it with water or stock; if it is too loose, simmer it until it reduces and thickens enough. Spoon the sauce over the shanks so they are coated.
8. For the Herb Salad: Right before serving, combine the sliced endive, celery, and herbs in a large mixing bowl. Add the lemon juice and oil, toss thoroughly, and season with salt.
9. Set the warm shanks on a serving platter or plates, covering them with plenty of sauce. Pile the salad on top and serve right away.