Braised Local Lamb ShankRecipe by Chef Michael Williams

Directions

1.  Preheat oven to 375° F.
2.  With a sharp knife score the fat of the lamb shank all around. Try not to cut too far into the meat. The purpose is to prevent the fat from shrinking too much.
3.  Now heat a medium fry pan on medium heat and add a little oil and then the lamb shanks. Brown shanks nicely on all sides and set aside.
4.  Now add the shallots and sauté, stirring constantly until they are lightly browned. Add the tomato paste and sauté; again stirring constantly for about 5 minutes or until the paste starts browning.
5.  Now add 1 cup of the broth and give a good stir. Make sure that you release all of the stuck on stuff from the bottom of the pan.
6.  Add the lamb shanks to a small pot along with the cumin seeds, cinnamon stick and the broth from the pan. Add remaining broth until the shanks are between ½ to ¾ submerged and bring to a boil on the stove top.
7.  Once boiling, immediately cover with a lid and transfer to the oven.
8.  This is called braising and it will take 2 – 2 ½ hours for the meat to become tender. You can check after about 2 hours by taking the pot out of the oven and using a fork, try cutting the meat. It should cut into the meat effortlessly. If so it is done and if not put it back into the oven for another 30 minutes.
9.  Alternatively you can use a slow cooker instead of the oven. At step 6 add everything to a slow cooker and set on low for 4-6 hours.
10.  Once tender, remove meat from broth and keep warm. Place the pot with the broth on the stove top and boil until it reduces down to a sauce consistency.
11.  Serve your shank with your favourite grain and veggies and drizzle sauce over the lamb or everything if you desire. Enjoy!