Spiced Lamb Shanks with Almonds and Dates

• 3 dried ancho chiles, stemmed and seeded
• 2 cups boiling water
• 1/4 cup blanched whole almonds
• 2 teaspoons whole allspice berries
• 2 teaspoons fennel seeds
• 1 1/4 teaspoons whole cloves
• 1 1/4 teaspoons cinnamon
• 1 1/4 teaspoons nutmeg
• 6 tablespoons vegetable oil
• 2 large onions1 finely chopped, 1 coarsely chopped
• 12 pitted dates, chopped
• 4 teaspoons sherry vinegar
• 1/4 cup olive oil
• Salt and freshly ground pepper
• 6 lamb shanks (about 1 pound each), trimmed of fat
• 15 garlic cloves, peeled
• 4 medium carrots, cut into 2-inch pieces
• 2 tablespoons tomato paste
• 4 cups chicken stock or canned low-sodium broth
• 3 cups red wine

1. Preheat the oven to 350.
2. In a heatproof bowl, cover the chiles with the boiling water and set aside until softened, about 20 minutes.
3. Drain and chop the chiles.
4. Meanwhile, put the almonds on a baking sheet and toast them in the oven, stirring once, for about 8 minutes, or until golden brown.
5. Let cool, then coarsely chop.
6. In a small skillet, toast the allspice, fennel seeds and cloves over moderate heat, shaking the pan, until fragrant, about 1 minute; let cool.
7. Grind to a powder in a spice grinder.
8. Empty into a bowl and mix in the cinnamon and nutmeg.
9. In a small skillet, heat 2 tablespoons of the vegetable oil over moderately high heat.
10. Add the finely chopped onion and 2 teaspoons of the spice mixture.
11. Reduce the heat to low and cook, stirring, until the onion is tender, about 10 minutes.
12. Scrape the spiced onion into a food processor and add the chiles, dates and vinegar.
13. Process to a coarse paste.
14. With the machine on, add the olive oil in a thin steady stream.
15. Scrape the mixture into a bowl and stir in the almonds.
16. Season with salt and pepper.
17. In a large enameled cast-iron casserole, heat the remaining 1/4 cup vegetable oil.
18. Season the lamb shanks with salt and pepper.
19. Add them to the casserole and brown over moderately high heat, about 4 minutes on each side; transfer to a platter.
20. Add the coarsely chopped onion, garlic, carrots, tomato paste, the remaining spice mixture and 3 tablespoons of the chile-almond paste and cook, stirring, until fragrant, about 3 minutes.
21. Stir in the stock and wine and add the shanks.
22. Transfer the lamb shanks and carrots to a large platter, cover with foil and keep warm.
23. Boil the stewing liquid over high heat until reduced and flavorful, about 10 minutes.
24. Spread 2 tablespoons of the chile-almond paste over each lamb shank and place on a dinner plate along with some carrots.
25. Spoon a generous amount of sauce over the meat and serve.
26. Cover the casserole and bring the liquid to a boil, then cook the shanks in the oven, turning them once, for about 2 1/2 hours, or until very tender.

ancho chiles, boiling water, almonds, whole allspice berries, fennel seeds, whole cloves, cinnamon, nutmeg, vegetable oil, dates, sherry vinegar, olive oil, salt, lamb shanks, garlic, carrots, tomato paste, chicken stock, red wine

Taken from www.foodandwine.com/recipes/spiced-lamb-shanks-with-almonds-and-dates (may not work)