• 6 lamb shank, tendon removed, excess fat removed
  • 1 TBSP koscher salt
  • 2 Tbsp ground cinnamon
  • Oil
  • 1 onion, sliced
  • 6 canned plum tomatoes (no juice)
  • 2 cup red wine
  • 1 litre stock (or water if no stock available)
  • 2 cinnamon sticks
  • 4 whole star anise
  • 2 bay leaves


  1. Preheat oven to 425
  2. In a braising dish, deep enough to cover lamb with liquid, drizzle a little oil over lamb and season liberally with salt and cinnamon
  3. Put into hot oven for 15 minutes, turn over, add onion and cook another 15 minutes
  4. Remove from oven, add all remaining ingredients, turn oven to 325 and braise for approx. 2hrs (lamb should be tender but not completely falling off the bone. Bringing stock to a boil before adding will decrease the cooking time)
  5. Remove from oven and allow to cool completely, Ideally let it sit overnight (this will also make it easier to remove any fat that has rendered into the sauce.
  6. Re heat in the sauce either in the oven or on stove top. Allow sauce to reduce to a nice glazy consistancy