300 grams Lamb shanks
4 ml Kosher salt
4 ml Freshly ground black pepper
15 ml Olive oil
3 Onion; thinly sliced
60 ml Honey; liquid
5 ml Cinnamon
250 ml Low sodium beef or chicken stock
5 cloves Garlic; unpeeled
4 Bay leaves
30 ml Worcestershire sauce
Fresh parsley chopped; For garnishing
Preheat the oven to 180 degrees or 350 fahrenheit
Pat lamb shanks dry with paper towels,then sprinkle on both sides with salt and pepper
Heat oil in a dutch oven over medium high heat.cook lamb shanks for 10-12 minutes turning occasionally until brown on all sides. Remove on a large plate
Reduce heat to medium and add onion to fat remaining in the pot. Cook, stirring for 4-6 minutes until onion is golden brown. Add cinnamon and cook for 30 seconds or until fragrant
Stir in stock, honey, worcestershire sauce and bay leaves, bring to boil over high heat, stirring to scrape up brown bits from bottom of pot
Return lamb shanks to pot, cover tightly and shift to oven, cook for 1 and a half(1.5) hours or till lamb is very tender, turning them over, halfway through the cooking time
Remove to warm plate, cover and keep warm, with a slotted spoon remove the garlic and set aside, discard bay leaves. when garlic is cool enough to handle, squeeze garlic from skin and mash smoothly, whisk garlic into cooking juices and bring to boil over medium high heat. Boil for 2-3 minutes until juices have reduced and thickened slightly. taste and add more salt or pepper if necessary
Place on 2 warm plates, spoon cooking juices over them and sprinkle with parsley
makes 2 Servings