Mediterranean lamb shank

1 tablespoon vegetable oil
4 lamb shanks, 1/2 pound each
1 large onion, peeled and minced
1 clove garlic, peeled and minced
1 large celery root, peeled and cut into 1/2-inch dice
3 carrots, peeled and cut into 1/2-inch dice
2 cups cracked green olives, pitted
2 tablespoons grated fresh ginger
1 cup red wine
3 cups chicken broth, homemade or low-sodium canned
4 plum tomatoes, peeled, cored, seeded and diced
2 tablespoons grated lemon rind
1/4 teaspoon ground cumin seed
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
2 cardamom seeds, cracked
1/2 teaspoon chili pepper flakes
1 bay leaf
1/2 cup minced coriander leaves
1/2 cup minced parsley leaves
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste

Heat the oil in a large, heavy-bottom saucepan. Add the shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside. Add the onion, garlic, celery root, carrots, olives and ginger. Lower the heat to medium and cook, stirring frequently, until the onions are translucent, about 5 minutes. Remove vegetables from pot and set aside. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes. Add the remaining ingredients, except coriander leaves and parsley leaves. Stir to combine. Return the shanks and vegetables to the saucepan. Cover partly and simmer gently over medium-low heat until the meat begins to fall off the bone, about 3 hours.
Meanwhile, combine the coriander and the parsley in a bowl. Set aside. Remove the bay leaf from the saucepan and discard. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank.

Adapted from the New York Times


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