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Braised Lamb Shanks
April 19, 2010

This recipe is adapted from French chef Eric Lecerf's "Spice-Braised Leg of Lamb" in Food and Wine magazine.


  • 2 pounds lamb shanks
  • 1 tablespoon thyme
  • 1 teaspoon rosemary
  • 1/2 tablespoon cumin seeds
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • 1 cup chicken stock


  1. Preheat the oven to 250 degrees.
  2. Combine the garlic with the thyme, cumin seeds, rosemary, salt, ground cumin and coriander, coriander seeds and pepper in a bowl.
  3. Cut small slits in the meat, about 1 inch long, and rub the spice mixture into the lamb. Set aside any spice mixture that does not stick.
  4. Heat the oil in a oven safe pan or casserole, and brown the lamb on all sides. (about 2-3 minutes on each side, depending on the thickness).
  5. Add the stock, and any remaining spice mixture, and cover with a lid (or foil), and cook in the oven for 2.5 hours. Check the meat every 45 minutes or so, and baste it with the liquid if it appears dry.
  6. After its done, transfer the lamb to a cutting board. Strain the remaining juices and discard the fat, Slice the lamb thinly and serve with the juices.


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