Algerian lamb shanks

This is a delicious dish, with rich and complex flavors. It goes well with couscous or rice and an onion, tomato, and parsley salad. It is modified from a recipe I cut out from a cooking magazine many years ago – I do not remember which one!

4 lamb shanks
1-1/2 c coarsely diced yellow onion
1/4 c garlic cloves, peeled and, if large, cut into large dice
******
1 TB minced fresh ginger
seeds from 3 cardamom pods
large pinch of saffron
1 tsp red pepper flakes
1 tsp ground cloves
1 tsp caraway seeds
2 tsp fennel seeds
4 inch length cinnamon stick
2 TB curry powder
1/2 TB salt
2/3c blanched slivered almonds
1/2c golden raisins
******
2c peeled and diced tomatoes, or use canned
2c dry white wine*
zest and juice of 1 orange
4 medium carrots, peeled and coarsely diced
1 large bulb fennel, coarsely diced

Dry the shanks and sprinkle with salt and pepper. Brown on all sides in some olive oil in a medium size Dutch oven, then remove from the pan. Add a little more oil, reduce heat to medium and sauté onions and garlic until the onions are soft but not browned. Add all the ingredients between the ***** and cook for 5 minutes, stirring frequently. Add tomatoes, wine, orange juice and zest and bring to a simmer. Return shanks to the pan and braise in a 325-350 degree oven for about 2 hours, regulating the heat so the liquid remains at a steady simmer. Add the carrots and fennel and cook for 20 minutes more.

* Use something sturdy here – I have used a white Spanish Rioja with good results.

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