Ingredients
LAMB
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4 lamb shanks
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Olive oil, to sauté
DREDGE
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1 cup (240 ml) flour
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1 cup (240 ml) cocoa powder
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Salt and pepper
BRAISE
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1 red onion, finely chopped
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1 celery rib, finely chopped
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1 medium carrot, finely chopped
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2 cloves garlic, minced
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4 cups (950 ml) water or beef stock
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1/2 cup (120 ml) balsamic vinegar
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1/2 cup (120 ml) sugar
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3 thyme sprigs
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1 tablespoon (15 ml) juniper berry, crushed
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1 tablespoon (15 ml) black peppercorns, crushed
TO GARNISH
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1 ounce (28 g) dark chocolate, grated
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1/4 cup (60 ml) dried cherries
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1/4 cup (60 ml) toasted pine nuts
Directions
- Heat olive oil in a large casserole pan over a medium heat.
DREDGE
- In a bowl combine flour, cocoa powder, salt, and pepper to make a dredge.
- Dust lamb shanks with the dredging mixture, tapping off any excess.
LAMB
- Sear the lamb shanks in the casserole until evenly browned, remove and set aside. Reserve the pan and oil over the heat.
BRAISE
- In the hot pan, add the red onion, celery, carrot, and garlic, and sauté until the vegetables have softened.
- Add water or beef stock, balsamic vinegar, sugar, thyme, juniper, and peppercorns, bring to a boil.
- Boil for two minutes, then reduce heat to low.
- Return the lamb shanks to the pan.
- Cover the pan and cook for about two hours, until the meat is very tender. Turn the shanks from time to time to ensure even cooking.
TO SERVE
- Remove the lamb shanks from the casserole and transfer to a serving dish.
- Pass the braising liquid through a sieve to form a sauce, pour over shanks.
- Garnish with grated chocolate, dried cherries, and pine nuts. Serve warm.
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