Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
For the lamb:
- 4 lamb shanks
- Olive oil, to sauté
For the dredge:
- 1 cup (240 ml) flour
- 1 cup (240 ml) cocoa powder
- Salt and pepper
For the braise:
- 1 red onion, finely chopped
- 1 celery rib, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves garlic, minced
- 4 cups (950 ml) water or beef stock
- ½ cup (120 ml) balsamic vinegar
- ½ cup (120 ml) sugar
- 3 thyme sprigs
- 1 tablespoon (15 ml) juniper berry, crushed
- 1 tablespoon (15 ml) black peppercorns, crushed
To garnish:
- 1 ounce (28 g) dark chocolate, grated
- ¼ cup (60 ml) dried cherries
- ¼ cup (60 ml) toasted pine nuts
Method:
Heat olive oil in a large casserole pan over a medium heat.
For the 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.
For the lamb:
Sear the lamb shanks in the casserole until evenly browned, remove and set aside.
Reserve the pan and oil over the heat.
For the 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 2 minutes, then reduce heat to low.
Return the lamb shanks to the pan.
Cover the pan and cook for about 2 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.