Braised and Grilled Lamb Shanks

ingredient

• 4 lamb shanks
• 2 cups (500 mL) finely diced carrot, onion, leek, garlic (mirepoix)

Marinade

• 2 Tbsp. (30 mL) honey*
• ¼ cup (60 mL) Dijon mustard*
• ¼ cup (60 mL) Irresistible orange juice*
• 1 orange, diced
• 1 bunch of thyme, chopped
• 2 garlic cloves, chopped
• 1 tsp. (5 mL) Irresistible coarse black pepper*
• 5 Irresistible bay leaves*
• ¼ cup (60 mL) coarsely chopped fresh ginger
• Sufficient quantity, olive oil*
• Salt and pepper to taste

Preparation

1. Trim and season lamb shanks.
2. In a casserole, lay lamb shanks on top of the mirepoix, add water to cover and simmer for 2½ hours. Remove and reserve shanks.

Marinade

1. In a bowl, combine marinade ingredients. Put hot shanks in marinade, turning to coat evenly, and marinate for 2 hours.
2. Preheat barbecue to high. Drain shanks and lay them on the hot grill. Reduce heat to medium, and grill shanks 5 - 6 minutes per side.