4 lamb shanks, knuckles removed
kosher salt
freshly ground black pepper
1/3 cup olive oil
4 stalks celery, finely sliced
1/4 pound pancetta, sliced
4 shallots, peeled and cut in half
10 garlic cloves, cut into quarters
6 sprigs thyme
1 teaspoon cumin seeds
2 cinnamon sticks
2 small red chilies, split and seeded
2 large green chilies, split and seeded
1 medium sweet potato, peeled and cut into large pieces
3 red bliss potatoes, peeled and cut into large pieces
2 parsnips, peeled and sliced
2 carrots, peeled and sliced
2 tablespoons tomato paste
4 cups chicken stock
Preheat oven to 325 degrees. Season shanks with salt and pepper. Heat oil in a large, heavy-based ovenproof casserole dish over high heat. Add the shanks and cook for a few minutes until browned. Remove shanks from dish. Add celery, pancetta, shallots, garlic, thyme, cumin and cinnamon; stir well.
Add chilies, remaining vegetables and tomato paste. Stir again.
Return shanks to the dish, pour in stock and simmer for 2 minutes. Check seasoning and adjust if necessary. Cover dish and bake in 325-degree oven for 2 1/2 hours or until the meat is very tender and falling off the bone. Serve the shanks with the stewed vegetables and braising liquid in a large bowl. Serves 4.
