Recipe: Caramelized Crispy Lamb Shanks

1- Preheat the oven to 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 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 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.....