Moroccan Lamb Shanks with Pomegranate

Preparation

1. Step 1

   Preheat oven to 350°. Coarsely grind coriander seeds, cumin seeds, fennel seeds, and red pepper flakes in spice mill or with mortar and pestle. Crumble saffron into spice mixture, if using, and stir in 1 tsp. kosher salt plus black pepper to taste.

   Step 2

   If there is an opaque white layer enrobing shanks, remove by cutting it a bit at the edge, then pulling at the corner: It should come off with a little coaxing. Do not remove iridescent membrane below, which holds the meat together. Sprinkle shanks with coriander mixture, then let rest at least 30 minutes or up to overnight.

   Step 3

   Thirty minutes before you want to cook them, dredge shanks in cornstarch, shaking off any excess. Heat oil in a large heavy braising dish or Dutch oven over medium. Add shanks and cook until browned on all sides, 10–12 minutes. Transfer shanks to a platter or baking dish; add onion, carrots, and leek to pan. Cook, stirring and scraping up any brown bits that have accumulated, 1 minute. Add cinnamon and thyme and pour in pomegranate juice and stock. Scrape pan again, then bring mixture to a simmer. Return shanks to pan and season with kosher salt and black pepper.

   Step 4

   Cover pot and transfer to oven. Braise 1½ hours, then check liquid level, making sure there is at least 1" stock in pan; if not, add water or stock to bring it up to that mark. Continue braising until meat is completely tender and falling off the bone, about 2½ hours.

   Step 5

   Using a slotted spoon, transfer meat and large chunks of vegetables to a plate. Discard thyme and cinnamon stick. Using a spoon, skim off as much fat as possible from the surface; tilting the pan a bit can help with gathering fat. To serve, bring liquid to a simmer and cook meat and vegetables until warmed through, if needed.

   Step 6

   Serve lamb pieces off the bone with some sauce and top with pomegranate seeds, mint leaves, and flaky sea salt.