This recipe is for 5 - 7 lb lamb roast or 6-8 shanks. If you are making a smaller meal, portion ingredients appropriately. (Example: For a 3 lb roast or 3 shanks, 1 cup > 1/2 cup, etc.)
• 4 Carrots
• 2 Large Onions
• 1 Bunch Celery
• 2 Ancho chiles, Whole
• 1 Cup Dried Fig
• 1/4 Cup Cascara
• 1 Quart of Cold Water or more (cover the whole shank or roast with water)
• 2 Tablespoon Demi Glace'
• 1 Tablespoon Vinegar
Cascara- this is a fruit from a coffee cherry. It has a nice fig/ tobacco kind of flavor. This recipe will work without it, as it's a bit hard to find, but it really adds a new level of flavor to the dish. You can get it from our friends at White Pine Coffee in Lake Orion, MI.
* Pre-heat oven to 350ºF , then season the shank or roast, sear in lamb fat or pork fat until brown, remove, brown the carrots, onions, and celery.
Add chile, fig, cascara, cold water, Farm Field Table Demi Glace', vinegar, salt pepper.
Simmer for 3-4hrs until very tender. This can be done on a stove top with a lid (this is faster), if time is no issue, cooks it gentler- if using oven.