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Ingredients :

· 4 lamb shanks
· 2 cinnamon sticks
· 2 bay leaves
· 4 garlic cloves
· 1 french shallot diced
· 6 dry prunes
· 1 cup of white wine
· 4 cups of veal stock
· 4 cups of water
· 1 tsp fresh grated ginger
· 1 mire poix (1 carrot, celery branch and 1 onion diced)
· Salt and pepper to taste
 
Method :

· Sear the lamb shanks on every side in a large casserole for about 5 minutes.
· Add all the ingredients and cover with the liquid.
· Cover and bake for 3 1/2 hours in oven at 350 degrees
· Turn lamb shanks, cover and continue to cook for 1/2 hour
· The lamb shanks should be off the bone partially but not falling apart
· Set the meat aside and keep warm while preparing the sauce.
· To make the sauce, pour the liquid through a strainer and into a small saucepan. Make sure to press all the vegetables to collect all of the juices and sugars. Heat and reduce until half the original volume.
· Serve the lamb shanks on rice with your favourite vegetables. The sauce may be served directly on the lamb shanks or on the side.
Comments :

· This recipe may be prepared days in advance. Just warm and serve.

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