Lamb Shank with Chai Spices

1. Preheat the oven to 300°F.
2. Rub the lamb with the spices. Add salt and pepper.
3. Heat a drizzle of oil to an oven-safe pan over high heat.
4. Brown the shanks 1 to 2 minutes per side.
5. Add the stock and bay leaves and bring to a boil.
6. Cover and place in the oven. Cook for 2 ½ to 2 ¾ hours.
7. Remove the shanks and bay leaves from the pan once cooking is complete.
8. Place the pan over the heat and bring to a boil. Cook 8 to 10 minutes until the sauce has reduced.
9. Add the maple syrup, cornstarch and butter. Whisk until the sauce is smooth.
10. Return the shanks to the pan and heat with the sauce for 1 minute.
11. Serve with mashed potatoes and garnish with parsley, pomegranate seeds, hazelnuts, orange zest and a pinch of ‘fleur de sel’.

Chef Gabrielle Pellerin’s recipe.