Cracked coriander seed cured and braised spring lamb shank

May 28, 2008

MAKES 4 SERVINGS

4 fresh domestic hind lamb shanks, slice tendons

2 tablespoons whole coriander seed, toasted and lightly cracked

2 tablespoons course sea salt

2 ribs of celery, washed and roughly chopped

� Spanish onion, peeled and rough chopped

1 Valencia orange, washed and sliced

4 cups rich chicken stock, brought to a boil, reserve

Season the lamb shanks liberally with the coriander and the salt. Place in the refrigerator, covered and allow to cure over night, up to 24 hours.

Place the lamb in a braising pan large enough for the shanks to lay side-by-side. Cover with the sliced vegetables, orange slices and the hot chicken stock.

Cover the pan and place in an oven preheated to 200 degrees. Cook for 6-8 hours, or until the lamb is very tender, nearly falling from the bone.

Correct the broth's seasoning with sea salt and some freshly cracked black pepper.

Serve in large bowls with a spring fava beans and some new potatoes, if desired. Enjoy with people you like!

Chef Michael Tsonton, copperblue

Nutrition facts per serving: 361 calories, 13 g fat, 5 g saturated fat, 145 mg cholesterol, 8 g carbohydrates, 52 g protein, 3126 mg sodium, 1 g fiber