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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
1

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

2

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.)

3

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

4

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

5

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

6

Gently bring all to a low boil.

7

Cook covered for three hours on low temperature.

8

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

Pan Sauce
9

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

10

Boil the liquid until it reduces to a thicker sauce.

11

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

12

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