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Braised Lamb

 4 Lamb shanks
 1 tsp pink salt
 1 tbsp fresh ground black pepper
 2 tbsp olive oil
 1 large yellow onion
 4 small carrots
 4 large cloves of garlic
 1 tsp pink salt
 ½ bottle of red wine
 1 l beef stock
 1 large can of diced tomatoes
 3 tbsp Caliente Habanero Hot Sauce
 ½ tsp cinnamon
 1 tsp fennel seeds
 3 sprigs fresh thyme
 3 sprigs fresh rosemary
 1 tbsp butter
 1 tbsp Dijon mustard

Dry and then roll the shanks in the salt and pepper.


Pre-heat a heavy pot that has a lid. Add oil and then the lamb shanks. Brown the shanks on all sides and then return to a plate. (This browning process is where much of the flavour is derived, and is crucial to the success of the dish.)


Add onion, garlic, carrot to the same pot and sauté until they are starting to caramelize.


Next, add the wine, stock, herbs, tomatoes, hot sauce, and spices.


Return the lamb shanks to the pot and make sure they are just barely covered in liquid.


Gently bring all to a low boil.


Cook covered for three hours on low temperature.


Remove lamb shanks and place on a plate in the oven while you make the pan sauce.

Pan Sauce

Separate approximately 1 litre of the braising liquid by pouring it through a mesh strainer.


Boil the liquid until it reduces to a thicker sauce.


When the sauce is starting to thicken, whisk in the butter and mustard.


Remove from heat. Plate your lamb and drizzle with the pan sauce.