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Braised Lamb Shanks with Carrots, Leeks, and Coriander Sa

4 8 inch leek
Salt and pepper
2 tb Oil
3 Carrot; peeled and chopped
3 sm Garlic clove; sliced
1 tb Fresh ginger; julienned
2 c Dry red wine
1 c Chicken stock
1 tb Coriander seed
1 tb Tomato paste
1 tb Marjoram; minced fresh
1 Blood orange unpeeled; thinly sliced
2 tb Steamed couscous
2 tb Parsley; minced
Fresh marjoram sprigs


To Prepare the lamb: Preheat the oven to 350F. Trim the root ends and cut the tops off the leeks, leaving an 8" length. Split the leeks in half through the root end, cutting 6" toward the top. Rinse well to remove any dirt from between the leaves.


Trim the shanks of all excess fat and season liberally with salt and pepper. In a large saute pan or skillet over high heat, heat the oil and saute the shanks until they are evenly browned all over, 15 to 20 minutes. Pour off any excess fat from the pan. Add the carrots, leeks, garlic, and ginger to the pan and continue to cook for 5 minutes. Add the wine, stock, coriander seeds, tomato paste, marjoram, and orange, and bring the liquid to a boil. Cover and bake for 2 to 2 1/2 hours, or until the meat is very tender and falling off the bone.


Remove the pan from the oven, arrange the lamb and veggies on a warm serving platter, and place the pan over medium heat. Add the couscous to the juices and stir until the couscous slightly thickens the sauce. Ladle some of the sauce over the meat and veggies, and garnish the platter with the parsley and marjoram sprigs.


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