Ingredients:

• 3 lamb shanks, whole
• 2 tablespoons whole cardamom seeds
• 2 tablespoons whole coriander seeds
• 1 tablespoon whole long pepper from Bali
• 1 teaspoon whole allspice
• 2 tablespoons olive oil
• ½ cup chopped onion
  
• 2 stalks celery, chopped
• 2 carrots, chopped
• 3 cloves garlic, sliced
• 1 lemon, cut in half
• 2 cups dry white wine
• 2 cups veal or beef stock
• 1 cup chestnut honey
• Salt, to taste

Method:

1. Roast and grind the spices:  Put the whole spices into a dry pan.  Heat over medium heat, swirling constantly until spices begin to pop and a warm scented puff of smoke is emitted.  Remove the spices from the heat and grind to a fine powder in a coffee or spice grinder.  Set aside.
2. Spice shanks:  Liberally rub lamb shanks with lemon and about ½ of the ground spice mixture.  Cover and refrigerate for 4 hours or overnight.
3. Pre-heat oven to 350F/180 C.
4. Brown shanks:  Heat oil in a large cast iron or ceramic casserole.  Turn heat to high.  Add lamb shanks, in batches if necessary not to crowd, and brown on all sides.  Remove and set aside.
5. Deglaze pan with the wine, stirring to remove all browned bits from the bottom of the pan.  Add onion, celery, carrots, garlic and lemon to the casserole.  Add browned lamb shanks.  Add stock and ½ cup of honey.  Sprinkle with 1 teaspoon of spice mixture, cover and place in hot oven.  Cook for 3 hours, or until meat is very tender and falling off the bones.
6. When lamb has finished cooking, carefully remove shanks from casserole.  Strain cooking liquid, discarding vegetables.
7. Place lamb back into casserole, coat top half with ¼ cup of honey and sprinkle with ½ of remaining spices, or to taste.  Place lamb back in the oven and cook until glazed and beginning to caramelize.  Turn lamb shanks over and repeat with the remaining honey and spices.  Keep lamb covered to stay warm.
8. Simmer the cooking liquid over a medium heat until slightly thickened.  Add salt to taste.
9. Serve lamb hot with its sauce.  Accompany with roasted parsnips.

Yield:  4 servings