Lamb Shank

2 Lamb Shanks

1 carrot

1 onion

4 celery stalks

3 garlic cloves

1/2 jalapeños chopped

2 leafs of mint

1 string of Oregon

1 can of mild chili Tomatoes

3 sun dried tomatoes

4 cups of water

2 tea spoons of beef stock powder ( or 1 cup of beef stock instead )

3 tea spoons of cumin

3 tea spoons of coriander

1 tea spoons of cinnamon

Salt and pepper

2 table spoons of sunflower oil

Instructions:

Pre heat oven to 400 degrees

1. Season each side of lamb shank with 1 tea spoon of cumin, 1 tea spoon of coriander, salt and pepper.
2. Sauté lamb on each side.
3. Remove the lamb shank from the skillet, or cast iron pot. ( I like to use a cast iron pot for this )
4. Sauté all chopped veggies including sun-dried tomatoes and jalapeños.
5. After veggies are tender, add your canned tomatoes, water and beef stock.
6. Bring it to boil and add the rest of your seasoning . 1 tea spoon of cumin, 1 tea spoon of coriander and cinnamon. Also season it with salt to your taste.
7. Place Lamb Shanks in the pot or a deep baking dish with all the veggies and liquid. Place mint and oregano on top. Cover it and place in the oven at 400 for 30 min.
8. After 30 min lower the heat to 325 degrees and cook for 3 1/2 hours.
9. After the shank is cooked, using tongs remove the meat from the pot.
10. Take all the veggies and liquid and purée it in a food processor.
11. To plate your meat before serving; take a deep dish or plate, pour the puréed sauce. Place meat over the sauce and top it with parsley. Enjoy!!