Chef Jamie Simpson, the Chef's Garden at CVI Holiday braised and glazed Aussie lamb Shank

Method

Season the four shanks with the 2 tablespoons of salt, cover and allow to rest
overnight in refrigerator. 

Preheat the oven to 300ºF. 

On a stove top, preheat a large Dutch oven or braising pan on high. Add the 2 tablespoons of vegetable oil. Sear the shanks until golden brown on all sides. Remove from pan and sear onions on all flat sides until golden. Remove onions and add dry spices to toast for a few seconds until aromatic. Remove from heat and carefully add scotch, and cabernet wine.

Return to heat and bring to boil. Juice and peel one orange into the pan. Add cranberries. Return the shanks and onions to the pan and gently reduce the liquid in the pan until almost dry. Add beef stock. Cover and place the pan in the oven for about 2 hours. Remove shanks from pan when fork tender. 

Preheat oven to broil. Reduce all braising liquid to nappe. (Nappe consistency is achieved when the sauce reaches a thickness that allows it to coat the food evenly. It should not be too thick or too thin.) Mount all butter, one dice at a time. Glaze shanks and reheat on broil until bubbly and sticky. Re-glaze and serve.

For Instant Pot:

• For faster cooking of stews and braises, cut your meat into smaller pieces (1-2”) before cooking.
• All soup, stew and braising recipes can be modified to approximately 15-20 mins on HIGH setting, per pound of meat with 1-2 cups of liquid.
• For a nice crust on your meat, do not overcrowd your pan when searing. Sear in batches if you have to.
• Braised meats become more flavorful if allowed to cool in their own juices overnight.