1 tablespoon freshly ground black pepper
¾ teaspoon ground coriander
¾ teaspoon ground cumin
¾ teaspoon sweet paprika
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
½ teaspoon salt
4 lamb shanks, about 12 ounces each
¼ cup olive oil
2 cups finely chopped Spanish onion (from about 1 large onion)
1 cup finely chopped carrots
1 cup finely chopped celery
½ cup tomato paste
1 tablespoon whole thyme leaves
1 tablespoon chopped rosemary leaves
4-5 black peppercorns
3 anchovy filets or 1 tablespoon paste
1 teaspoon finely grated orange peel (zest)
1 whole head garlic, cut in half
1 bay leaf
2 cups robust red wine
4 cups chicken stock
Preheat the oven to 375˚F
Place all spices and salt in a bowl and stir to combine.
Season the lamb shanks generously with the spice mixture, and set them aside on a large plate.
Heat the oil in a Dutch oven over medium heat. Add the shanks to the pan, and brown all over, about 8 minutes per side. Set shanks aside on a large plate.
Remove, and discard, about half of the fat from the pan. Set the pan over medium heat.
Add the onions, carrots and celery and cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Stir in the tomato paste, thyme, rosemary, peppercorns, anchovies, orange zest, garlic and bay leaf, cook for 5 more minutes.
Add the red wine, raise the heat to high, and boil for 2 to 3 minutes. Add the chicken stock and return to a boil. Remove the pan from the heat, return the shanks and any accumulated juices to the pan and cover tightly with aluminum foil. Put the Dutch oven in the oven and cook the lamb at a simmer until tender, about 2½ -3 hours. Remove the foil, lower the oven to 325°F and continue to simmer until the shanks are very tender and falling off the bone, about 1 more hour.
Using a slotted spoon, carefully transfer the shanks to a platter, and cover with foil to keep warm while making the sauce.
Carefully strain the braising liquid through a fine-mesh strainer, into a medium pot, pressing down on the solids to extract as much flavorful liquid as possible. Discard the solids. if you have time, cool the stock and remove all the fat off the top once cold. Bring the sauce to a simmer over medium heat and continue to simmer, skimming off and discarding any fat that rises to the surface, until the sauce is thickened, and reduced by almost 1/4 to 1/3 of the way down. Season with salt and pepper and spoon the sauce over the shanks.