Moroccan Lamb Shanks with Pomegranate

• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• ¼ teaspoon red pepper flakes

Pinch of saffron (optional)

Kosher salt, freshly ground black pepper

• 2 lamb shanks (about 2½ pounds)
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 1 medium red onion, cut into 1-inch wedges
• 2 medium carrots, cut into 2-inch pieces
• 1 large leek, white and light-green parts only, cut into 2-inch pieces
• 1 cinnamon stick
• 8 sprigs thyme
• 1½ cups pomegranate juice
• 1½ cups homemade chicken stock, low-sodium canned, or water
• ¼ cup pomegranate seeds
• ¼ cup mint leaves

Flaky sea salt

A spice mill or a mortar and pestle

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