Crispy Caramelized Lamb Shanks tender and flavorful

1 Preheat the oven to 300°F (150°C) (th5), - Peel and chop the onion

2 Peel and grate the ginger on a fine grater.

3 Heat the oil and brown the lamb shanks on all sides for 5 minutes then remove the shanks and discard the oil.

4 Melt the butter in the Dutch oven and sauté the chopped onion over low heat without browning then put the shanks back, salt, pepper.

5 Add the whole washed head of garlic cut in half lengthwise, the ginger, thyme and honey

6 Mix then pour 0.6 cup (15 cl) of water. Cover the Dutch oven and bake for 1 hour 30 minutes of cooking.

7 After this time, add the peeled but whole shallots,

8 Pour the vinegar and 0.6 cup (15 cl) of water; cover and return to the oven.

9 30 minutes later, remove the shanks and keep them warm,

10 Place the Dutch oven over low heat and reduce the cooking liquid with the shallots for 5 minutes then put the shanks back in the Dutch oven to soak them in the liquid. Tip: do not pierce the meat with a fork, handle them with tongs.

11 At the end of cooking, continue to cook over very low heat until the meat comes completely off the bones.

12 Shred the shanks, then make little bundles with this compote in brick leaves.

13 Put in the oven to crisp for a few minutes (5/8) .

14 Serve with eggplants.....