A fragrant spice blend and a long braise produce flavorful lamb shanks that practically melt off the bone.
2 small heads red and/or white endive, cored and very thinly sliced crosswise3 cups loosely packed herb leaves , such as cilantro, parsley, mint, and basilDirectionsPreheat oven to 300°F. In a small bowl, stir together coriander seed, fennel seed, cumin, and smoked paprika until thoroughly combined. Season lamb shanks all over with salt and pepper, then rub spice mixture all over meat.
Add remaining 2 tablespoons oil to Dutch oven or roasting pan, along with carrots, celery, onion, and garlic, and cook over medium-high heat until vegetables are softened and just starting to brown, about 8 minutes. Add anchovies and tomato paste and cook, stirring, for 1 minute. Add wine, scrape up browned bits from bottom of pan, bring to a simmer, and cook until raw alcohol smell has mostly cooked off, about 2 minutes.
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