Spice-Braised Lamb Shanks with Lentils

In this dish, Chicago chef Bruce Sherman marinates and braises lamb shanks in a spice-based marinade. He leaves the spices whole in order to extract their flavor slowly during the long cooking process. The shanks are served atop a bed of small French green lentils (called lentilles vertes du Puy), which are simmered with aromatics, including an onion studded with cloves—a traditional French flavoring for legumes.