Lamb Shanks with White Wine and Tomatoes Recipe

4 lamb shanks, trimmed into 1′ pieces
salt and pepper
1 tablespoon coriander seed
3 dried thai chiles
2 tablespoons dried rosemary, or fresh rosemary
1 tablespoon flour
2-4 tablespoon olive oil
1 clove garlic, finely minced
1 large carrot, quartered, and finely sliced
2 celery stalks, finely sliced
1 large onion, finely chopped
2 tablespoons balsamic vinegar
1 cup dry white wine
6 anchovies, or 1T anchovy paste
2 14 oz cans plum tomatoes, with juice
handful fresh basil or parsley, roughly chopped

1. Preheat oven to 350F. In a mortar and pestle crush the chiles and coriander, if you are using dried rosemary crush it too. Chop the rosemary if you are using fresh rosemary. On a plate spread the spice mixture. Add to it the flour and add a really healthy amount of salt and pepper. Stir it around and mix everything together. Dust the lamb shanks in the mixture and rub and pat it right in.
2. In a large dutch oven over medium heat heat 2T of the oil. Brown the shanks on each side and remove and set aside. If more oil is needed add the remaining 2T and heat. Add the carrots, onions, celery, garlic and a pinch of salt and cook, stirring until soft about 8 minutes. Add the balsamic vinegar and cook for 3 minutes. Add the white wine and simmer for 2 more minutes. Add the anchovies (or anchovy paste) and stir to combine. Then add the tomatoes and tomato juice. Add the lamb and bring up to a boil.
3. Transfer to the oven and simmer, covered for an hour and a half. Remove lid and cook for another half hour.
4. If you have too much liquid, remove the shanks and cover to keep warm, meanwhile boil down the sauce until a little thicker. Season to taste, you will likely want about 1/2t of salt.

Serve over risotto or mashed potatoes. Garnish with parsley or basil.