Chef David Godsoe Moroccan-Braised Australian Lamb Shank

Method

1. Generously season the lamb shanks with salt and pepper on all sides. 
2. In a large rondeau or heavy-bottomed pot, sear the lamb shanks over medium-high heat until browned on all sides. Remove the lamb and set aside. Discard excess fat from the pot. 
3. In the same pot, add the chopped onions, celery, and carrots. Sauté for 3 to 4 minutes, until softened. 
4. Add the garlic and ginger, cooking for an additional 2 minutes, until fragrant. 
5. Stir in the nutmeg, cloves, cumin, cayenne, coriander, and cinnamon sticks. Add the orange zest and juice, cooking for another 2 minutes to release the flavors. 
6. Mix in the tomato paste until well combined. 
7. Pour water or stock into the pot, filling it halfway. Stir to combine, then return the lamb shanks to the pot. Add additional water if needed to just cover the shanks. 
8. Bring the liquid to a gentle boil, then remove from heat. Cover the pot tightly with foil or a lid and transfer to a preheated 325°F oven. Braise for 2 hours, or until the lamb is tender and easily pulls away from the bone. 
9. Carefully remove the lamb shanks from the braising liquid and place them on a wire rack to cool to room temperature. Wrap and refrigerate if not serving immediately. 
10. Strain the braising liquid into a clean container and cool to room temperature before refrigerating. 
11. When the braising liquid is chilled, remove the settled fat and transfer the liquid to a pot. Bring it to a medium boil and reduce the liquid by half. To speed up this process, you can delicately remove the fat from the hot braising liquid by letting it settle at the top after the shanks have been removed.  
12. Transfer the cooled braised shanks back into the reduced braising liquid to heat before service. Serve on a bed of your favorite starch like couscous, mashed potatoes, or rice.