6 small lamb shanks (about 1 1/4 pounds each) cut in half crosswise
12 large cloves garlic, coarsely chopped 6 large branches fresh thyme, or 2 teaspoons dried thyme
1 piece (3 inches) cinnamon stick,or tiny pinch of ground cinnamon
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 tablespoon chopped fresh flat-leaf parsley leaves
1 tablespoon chopped fresh chives
1 1/2 teaspoons chopped fresh dill
1. Preheat the oven to 375°F.
2. Place the lamb, garlic, thyme, cinnamon, coriander, salt, pepper, and wine in a lidded roasting pan or clay pot that is large enough to hold the meat in a tightly packed layer. Turn to mix the ingredients and coat the lamb. Cover the pan and roast for 1 hour.
3.Turn the shanks over and continue roasting, uncovered, until the meat is falling off the bones, 45 minutes to 1 hour.
4. Mix together the parsley, chives, and dill.
5. Transfer the shanks to a platter. Moisten them with some of the cooking juices, sprinkle with the herb mixture, and serve right away.
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