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Ingredients

• 2 tablespoons  olive oil
• 6 pounds  lamb shanks
•   Kosher salt and freshly ground black pepper
• 3 cups  sliced onions
• 2 tablespoons  chopped garlic
• 2 tablespoons  chopped ginger
• 1 teaspoon  fennel seed
• 1 teaspoon  coriander seed
• 1 teaspoon  whole cumin seed
• 1 teaspoon  mustard seed
• 1/2 teaspoon  ground cardamom
•   Pinch cayenne
• 2 cups  canned tomatoes, with juices
• 3 cups  homemade or low-salt canned chicken broth; more as needed
• 2 tablespoons  chopped fresh cilantro
• 1 teaspoon  whole cumin seed, toasted in a dry skillet until fragrant

Description

Heat The Oven To 350 Degrees F. In A Dutch Oven Or High-sided Skillet, Heat Oil Over Medium-high Heat. Season The Lamb Shanks With Salt And Pepper. Working In Batches, Brown The Lamb On All Sides; Transfer To A Plate. Pour Off All But A Few Tablespoons Of

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