Cinnamon and Fig Braised Lamb Shanks

(Makes 6 shanks)



Ingredients

60 mL (4 tbsp)	Grape seed oil
6 pc	Lamb shanks
60 mL (4 tbsp)	Seasoning salt
375 mL (1.5 cups)	Onion, coarsely chopped
250 mL (1 cup)	Carrots, coarsely chopped
250 mL (1 cup)	Celery, coarsely chopped
5 sprigs	Thyme, fresh
5 mL (1 tsp)	McCormick Gourmet Collection™ Whole Peppercorns
125 mL (½ cup)	Brandy or cognac
1250 mL (6 cups)	Beef jus
2 sticks	McCormick Gourmet Collection™ Cinnamon
2 pc	McCormick Gourmet Collection™ Bay Leaf
12 pc	Figs, fresh, whole

Method

1. Preheat an electric skillet to 200ºC (400ºF).
2. Add grape seed oil to preheated electric skillet. Season shanks well with seasoning salt and place into hot oil.
3. Sear shanks on all sides until well caramelized, place into a slow cooker.
4. Immediately add onions, carrots, celery, thyme and peppercorns to the skillet and sauté until vegetables are well caramelized.
5. Add brandy or cognac and reduce by half. Add beef jus, cinnamon sticks and bay leaf. Bring to a boil and transfer to slow cooker with seared lamb shanks. Garnish with sliced fresh figs.
6. Preset slow cooker on high for 5 hours.

• Veal shanks, oxtail, sirloin or any braising meat may be used for this recipe.

• For a proper sear, be careful not to overcrowd the skillet.

• Be sure to have enough oil in the skillet to achieve a good sear.

• Veal jus, beef or vegetable stock can be used in place of beef jus.

• Jackson Triggs Niagara Shiraz

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