By Michelin-Starred Chef Charlie Palmer
2 ea. Lamb shanks
1 ea. Large carrot, large dice
2 ea. Celery ribs
1 ea. White onion, large dice
3 ea. Garlic cloves, minced
6 oz. Olive oil
1 tsp. Whole cumin seed, toasted
1 tsp. Whole coriander seed, toasted
½ ea. Cinnamon stick
1 ea. Orange, zest peeled with peeler
2 ea. Sprigs of rosemary
2 ea. Sprigs of thyme
1 ea. Bay leaf
2 C. Balsamic Vinegar of Modena
1 C. Red wine
1 ea. 28 oz. can of diced tomatoes
1 qt. Chicken stock
Salt and Pepper to taste
Dry and season lamb shanks, liberally, with salt and pepper.
Heat olive oil in pans and sear all sides of lamb shanks until dark.
Take out and lower heat. Add a little more olive oil and sweat out carrot celery and onion until soft. Add garlic and cook until aromatic.
Make sachet with cumin, coriander, cinnamon, orange zest, rosemary, thyme and bay leaf in cheesecloth tied with butcher’s twine. Toss in with vegetables.
Add red wine and reduce to dry. Add Balsamic Vinegar of Modena, canned tomatoes, and chicken stock and bring to simmer.
Add seared lamb shanks to pan, cover and on low heat braise until tender, about 2 ½ to 3 hours.
Allow to cool to room temperature, then remove shanks and sachet from liquid. Skim excess fat from pan.
Reduce liquid until sauce consistency, skimming regularly.
Season with salt and pepper. Reheat shanks in sauce and serve.