For the lamb rub:

¼ cup packed dark brown sugar

1 tablespoon paprika (not hot)

1 tablespoon curry powder (preferably Madras)

2 teaspoons ground cumin

2 teaspoons black pepper

2 teaspoons salt

1 teaspoon dry mustard

For the lamb shanks:

4 large, meaty lamb shanks, rinsed and patted dry

3 medium leeks (white and pale green parts only), chopped (1-1/2 cups)

3 tablespoons olive oil

3 medium carrots, chopped (1-1/2 cups)

2 celery ribs, chopped (1-1/2 cups)

2 Turkish bay leaves or 1 California

¼ cup chopped garlic (5 or 6 large cloves)

1 cup beef broth

two 12-ounce bottles stout, such as Mackeson or Guinness

two 14 to 15-ounce cans diced tomatoes

 clapshot to accompany

chopped fresh flat-leaf parsley for garnish

  1. Put oven rack in lower third of oven and preheat oven to 375*.
  1. Stir together brown sugar, paprika, curry powder, cumin, pepper, salt and mustard in a small bowl until combined. Pat shanks dry and arrange in 1 layer in a shallow baking pan or shallow dish, then generously coat on all sides with spice mixture.  Marinate, uncovered and chilled, for 1 hour.
  1. Wash leeks well in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
  1. Heat the oil in a large Dutch oven over moderate heat until hot but not smoking and brown the shanks, in batches if necessary, until well colored on all sides, 5 to 8 minutes per batch. Transfer meat to a plate, then add leeks, carrots, celery and bay leaves to pot and cook over mderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes.  Add garlic and cook, stirring, 1 minute.
  1. Add broth, stout and the tomatoes and their juice, then add the lamb shanks with any juices and remaining spices accumulated on the plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 1-1/2 hours.
  1. Remove shanks to a warmed platter and tent with foil. Strain sauce through a sieve into a saucepan.  Skim off excess fat from the surface of the sauce and, if the sauce is thin, boil it down until it thickens lightly. Serve with clapshot, garnished with chopped parsley.

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