Ingredients:
- 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
Directions:
- Preheat oven to 425
- In a braising dish, deep enough to cover lamb with liquid, drizzle a little oil over lamb and season liberally with salt and cinnamon
- Put into hot oven for 15 minutes, turn over, add onion and cook another 15 minutes
- 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)
- 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.
- Re heat in the sauce either in the oven or on stove top. Allow sauce to reduce to a nice glazy consistancy