Caribbean Braised Lamb Shanks

Braised lamb shanks -stovetop method

1. Pat the lamb shanks dry and coat with the spices, thyme, salt and flour.
2. Heat a couple of tablespoons of vegetable oil in a large lidded casserole dish (dutch oveand sear the lamb, in batches if necessary, until golden. This can take up to ten minutes but is well worth doing so don’t skip. Deglaze the pan with as splash of rum, if you like. Set the meat aside.
3. Reduce the heat and add the onions. Cook for 5 minutes, scraping any browned bits with a wooden spoon. Add a splash of the stock if the pan gets too hot and dry.
4. Add the sliced peppers, squash, brown sugar, hot sauce, tomato paste, Worcestershire sauce and stock. Bring to a simmer.
5. Nestle the lamb among the vegetables and add the chillies and thyme. Cover the pot with a lid and cook in a 200C (400F) preheated oven for two hours.
6. Carefully remove the pot from the oven. If the sauce requires further thickening, dissolve the cornflour in cold water to create a slurry. Add to the sauce and simmer for 5 minutes on the stove until the sauce thickens.
7. Remove the chilli pepper and thyme sprigs. Check the seasoning and adjust to taste, adding salt and freshly ground pepper as needed.
8. Garnish with finely sliced green onions and sliced chillies. Serve over coconut rice or creamy mashed potatoes.

Braised lamb shanks - slow cooker method

1. Preheat the slow cooker. Follow steps 1-4 in a casserole on the stove or directly into your crockpot if it has a searing function.
2. Add the lamb, cover and cook for 8 hours on low or about 6 hours on high. If the sauce needs thickening then add the cornflour slurry and cook on high, uncovered, until the sauce thickens.
3. Remove the chilli pepper and thyme sprigs. Check the seasoning and adjust to taste, adding salt and freshly ground pepper as needed.