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Braised Lamb Shanks

4 lamb shanks
¼ cup plus 1 Tbsp. flour, divided
3 Tbsp. vegetable oil
1 Tbsp. unsalted butter
1 large russet potato, cubed
4 carrots, peeled, halved and quartered
3 large stalks of celery, halved and quartered
1 bulb of fennel, quartered
1 cup peeled pearl onions
4 small peeled shallots
2 The Spice Hunter Bouquet Garnis
2 tsp. The Spice Hunter Whole Tellicherry Peppercorns
¼ tsp. The Spice Hunter Whole Jamaican Allspice
2 cloves of garlic, minced
1 (14.5oz) can vegetable broth
½ cup plus 2 Tbsp. red wine, divided

Lightly dredge lamb in ¼ cup of flour, shaking off the excess. Set aside. Preheat oven to 350°F. Heat oil and butter over medium-high heat in a large Dutch oven or oven-proof stockpot with a tight fitting lid. Add potatoes to pot and cook until browned, remove from pot and set aside. Add lamb to pot and cook until deep brown on both sides, then add vegetables, including the potatoes, Bouquet Garnis, spices, broth and ½ cup of red wine. Cover and place in preheated oven. Cook for 2 hours or until lamb is tender. Remove pot from oven, set on stovetop and carefully transfer lamb and vegetables to a serving dish. Strain the spices out of the remaining liquid. Bring the liquid to a boil and cook for 10 minutes. In a small dish, combine remaining 1 Tbsp. flour with 2 Tbsp. red wine, then add to pot and continue cooking until sauce is thickened as desired.