Baharat Lamb Shanks : Recipe courtesy of  Chef Scott Redekopp

Spice Blend Ingredients:

4 TBL Tomato Paste
5 Cloves Garlic
4 TBL Canola Oil
2 TBL Black Pepper – Ground
2 TBL Cumin – Ground
2 TBL Salt
2 TBL Paprika – Preferably smoked paprika
2 TBL Chilli Powder
1 TBL Cinnamon – Ground
1 TBL Corriander – Ground
1 Teaspoon – Clove – Ground
.5 Teaspoon Cardamom – Ground
.25 Teaspoon Nutmeg

4 Lambtastic Shanks
Braising Liquid Ingredients:

2 L Stock – any kind of stock will do
¼ cup unsalted butter – reserve until the end
1 Large Carrot – cut in to half add to stock
2 Large Onion – cut in to half
1Celery stick – cut in to half
2 sprigs of rosemary
2 sprigs of thyme
3 bay leaves

Procedure:
1. Combine the garlic and tomato paste in a pestle & mortar (alternatively chop the garlic
in to a paste and mix with tomato paste) add the canola oil to the garlic and tomato paste
blend. Combine the spices in with the paste and mix until a spreadable paste forms. Add
a touch more tomato paste if it is not spreadable
2. Sear lambtastic shanks in a pan on medium-high heat until golden brown. Remove from
heat and allow to cool
3. Massage the baharat paste in to the lamb shanks and allow to sit while you prepare the
braising stock
4. Prepare the braising stock by combining all the ingredients and bringing to a boil.
5. Barely cover the Lambtastic shanks with the stock and braise at 300F for 2.5 hours.
6. Allow Lamb shanks to cool in the liquid
7. Remove the lamb shanks, strain the liquid and reduce the stock until glazed.
8. Reintroduce the lamb shanks to glaze and on a low- medium heat, add the ¼ cup of
butter. Spoon the glaze over the lamb shanks until coated.

I like to serve the lamb shanks with mint, yogurt, fresh radish and diced tomatoes on a bed of
cous cous (gluten free option is chickpeas)