Ingredients

• 2 tablespoons coriander seeds
• 2 tablespoons fennel seeds
• 1 tablespoon black peppercorns
• 4 large lamb shanks (about 2-2.5Kg)

• 4 tablespoons olive oil, divided
• 1 large white onion, cut into 4cm pieces
• 10 garlic cloves, peeled
• 3 celery stalks, cut crosswise into 4cm pieces
• 2 carrots, peeled, cut crosswise into 4cm pieces
• 1 small leek
• 3 cups ruby Port
• 4 cups low-salt chicken stock
• 4 cups beef stock

• 6 whole cloves
• 2 whole star anise
• 2 bay leaves
• 1/2 teaspoon dried crushed red pepper

Method

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 180°C (170°C for fan forced ovens). 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 180°C (170°C for fan forced ovens) 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.

(Source: epicurious.com)