Mix together 1/2 c flour, 3/4 tsp cumin, 3/4 tsp coriander seed, 3/4 tsp caraway, 3/4 tsp red chile flakes & 3/4 tsp cardamom. Taste & adjust. Coat 4 lamb shanks, and brown the shanks in olive oil in a mid sized soup pot. Add 1 onion, chopped; 2 cloves garlic, chopped; 2 celery stalks, chopped; 1 large carrot, chopped; 1 preserved lemon (or zest from one lemon); 3 tomatoes, chopped; 1/4 cup fresh mint; 3/4 tsp cumin; 1 1/2 tsp coriander seed; 1 1/2 tsp caraway; 1 1/2 tsp red chile flakes; and 1 1/2 tsp cardamom. Add enough water or stock to cover by an inch or two(some wine or beer is nice too!). Bring to a simmer, cook slowly until the lamb is easily pierced with the edge of a teaspoon. Remove lamb and reduce the sauce (by simmering) to four cups. Serve lamb shanks with couscous, rice, chick peas or just some nice bread.
– Chef Steve Kirby, Max & Irma’s Kitchen/ La Bomba Dell’Amore, 515A Kootenay St, Nelson, 250-352-2332.