Best Ever Lamb Shanks with Red Wine | Christine Cushing 

In this video I am sharing the best ever lamb shank I have ever cooked with you. Slowly braised in French Cote Du Rhone Red wine, studded with garlic, spices and herb, along with my secret ingredient will make you drool. This dazzling main will be the star of your next dinner. FULL RECIPE BELOW
RECIPE: BRAISED LAMB SHANKS WITH RED WINE & SPICES
Ingredients:
4 medium lamb shanks about 12 oz. each (350 gm )
2 large cloves garlic, slivered
3 Tbsp. extra virgin olive oil (45 ml)
1/2 tsp. toasted cumin seed (2.5ml)
¾ tsp. toasted coriander seed (3 ml)
Fresh chopped thyme
4 large shallots, slivered
2 cups (dry red wine good quality ) (500 ml)
1 cup chicken stock (250 ml)
1 cinnamon stick
salt and freshly cracked black pepper to taste
red chile flakes, to taste or 1 small dried chile
1 bay leaf
1 ½ tbsp. tomato paste (22 ml)
3 whole dates, finely chopped
1 Tbsp. pomegranate molasses (15 ml)
Grated zest of 1 large lemon
Fresh mint, chopped, optional
Grind the cumin and coriander seeds with a mortar and pestle and mix in a small bowl with thyme and the cracked black pepper. Add half the garlic and toss well.
Make about 2 incisions in each shank running along the bone on opposite sides with a small knife and stuff with a slivered garlic. Repeat with remaining shanks.
In a large frying pan or braising pan , heat olive oil and sear shanks on medium high for about 4-6 minutes, turning often until golden. Add the quartered shallots between shanks to brown. Remove lamb and transfer to a plate. Add the rest of the garlic to the pan. Sprinkle with flour and stir to pick up fat in the pan. Make sure pan is off the heat so it doesn’t burn.
Add some of the chicken stock and stir well to create a creamy base. Add the tomato paste, red wine, remaining chicken stock, dates, pomegranate molasses, bay leaf, cinnamon stick and stir well. Return the lamb shanks to the sauce. Sprinkle with remaining spices, chopped thyme and sprinkle with lemon zest. Cover tightly and braise in oven at 325 D F for 1st half hour. Reduce to 300 D F for another hour and baste with sauce. Sauce should be bubbling very gently and not boiling too quickly or meat will fall apart. Braise for another 30-60 minutes or until lamb is very tender and sauce is slightly thickened. Serve over couscous, orzo or mashed potatoes. Sprinkle with chopped mint
Serves 4
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