Willow Spring Ranch Montana, LLC

Katy & Richard Harjes

8363 Forswall Road
Belgrade, MT 59714



Braised Lamb Shanks with Coriander, Fennel, and Star Anise

From Bon Appétit, March 2006


4 large lamb shanks

2 tablespoons coriander seeds

2 tablespoons fennel seeds

1 tablespoon black peppercorns

4 tablespoons olive oil, divided

1 large white onion, cut into 1 1/2-inch pieces

10 garlic cloves, peeled

3 celery stalks, cut crosswise into 1 1/2-inch pieces

2 carrots, peeled, cut crosswise into 1 1/2-inch pieces

1 small leek

3 cups ruby Port

4 cups low-salt chicken stock

4 cups beef of veal stock

6 whole cloves

2 whole star anise

2 bay leaves

1/2 teaspoon dried crushed red pepper


Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Transfer to spice grinder; process until finely ground. Rub each shank with 1 rounded teaspoon spice blend. Sprinkle with salt and pepper.

Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; sauté over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir 1 minute. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes.

Preheat oven to 350°F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350°F oven for 20 minutes before serving.)

Place 1 lamb shank on each of 4 plates. Season sauce to taste with salt and pepper. Spoon sauce and vegetables over lamb and serve.


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