This a delightful and flavorful stew with meat falling of the bone and lovely whole vegetables that add to presentation.

Ingredients:

• Lamb Shank – 1
• Baby Potatoes – 5 or as needed
• Baby Carrots – 5 whole or as needed
• Asparagus – 5 whole, cut off the base
• Rosemary
• Black Pepper Powder
• Dry Red Chilli – 3
• Raisins – 1/4 cup
• Cinnamon 1/2 inch
• Organic Apple Juice – 1 cup
• Cloves – 3 sliced
• Onions – 1 chopped
• Sweet Peppers – 5 round slices
• Tomato – 1
• Olive Oil
• Water
• Cooking wine – Like Campo Viejo

Steps:

• Soak Raisins and dry red chilli in apple juice and cooking wine for 15 minutes and run in a blender till you get a paste.
• Pre-heat oven for 10 minutes at 450 F. Meanwhile put the lamb shank in a baking tray and rub black pepper, salt and rosemary or thyme and olive oil across the lamb shank. And bake for 20 to 25 minutes at 450 F to brown it. At times I use a Morrocon rub as well.
• In a heavy pan on low flame, add olive oil and saute onions, cloves, Cinnamon and sweet red peppers for 5 minutes. Add the lamb shank and mix turning over a few times. Add some tomatoes and water and adjust for salt. Cover and let it stew for 30 minutes.
• In the same baking pan add the asparagus and baby carrot and put in oven for 20 minutes. Add a little olive oil and black pepper. Make sure you retain the any extra juice from the lamb shank that you baked earlier.
• Open the cover of the stew pot after 30 minutes and turn the lamb shank and add the vegetables.
• Stew on low for another 2 hours till till meat is falling off turning the lamb shank over a couple of times.
• Add water if needed for broth. The broth should reduce and be thick and not watery.
• Adjust for salt.
• Microwave baby potatoes for 5 minutes on high, let it rest 3 minutes and add some rosemary powder and toss. Either serve it on the side or put into the stew 30 minutes prior to switching off the gas.