Braised Spiced Lamb Shank

Let me just say this does take some time but was sooo tastey and I was really proud of myself.

Ingredients
1 Tbl Ground Cumin
1.5 Tbl Coriander Seeds
1 Tbl Chopped Fresh Rosemary
1/2 Tbl Curry Powder
1 Teas Cinnamon
1 Teas Paprika
1/2 Teas Course Salt
Black Pepper to taste
1/2 C plus 1 Tbl EVOO
4 18-20 Ounce Lamb Shank
6 C Chicken Stock
4 Garlic Cloves (Peeled and Smashed)
1 Tbl Flour
1 Tbl Tomato Paste


Grind Coriander Seeds. Transfer to small bowl.
Stir in remaining seasonings.
Whisk in 1/2 C of EVOO. Place Lamb Shanks in 13x9x2 glass baking dish.
Rub spice oil all over. Cover w/plastic wrap chill overnight if possible. Turn 1/2 way through.
(I did not chill overnight. I chilled for about 2-3 hours. I'm sure the flavor just soaks in more but it was still wonderful)

Pre-heat oven to 350.
Heat 1 Tbl EVOO in an oven proof pan over high heat. Add lamb. Cook until brown on all sides turning occasionally. (About 10 minutes)
Add stock and garlic. Bring to boil. Cover and transfer to oven.

Cook 1 hour. Turn shanks over. Cover and continue to cook about 45 more minutes. Tent and foil.


Pour liquid. Spoon off fat. Add in 1 Tbl of flour. Whisk in liquid and tomato paste. Boil 2 minutes.