Apple Cider Braised Lamb Shank

Serves 4

Ingredients:

• Lamb Shank
• 2 cups apple cider
• ¼ c fish sauce
• 2 heads of garlic
• 2 springs rosemary
• 1 sprig sage
• 2 sprigs thyme
• 1 cinnamon stick
• 1 star anise pod
• 2 bay leaves
• 1 onion, cut into wedges
• 4 large yukon gold potatoes, cut into wedges
• 2 apples, cut into wedges
• 2 large carrots, thickly sliced
• Salt & Pepper to taste

Instructions:

Season the lamb shank with salt and pepper generously on all sides. In a medium pot over medium high heat, sear the lamb shank until well-browned on all sides. With the heat still on, add a half cup of apple cider to the pan to deglaze and lift all the seared bits from the pan. Transfer shank and juices to your multi-cooker or slow cooker. Add remaining cider, fish sauce, 1 head of garlic (smashed), the rosemary, sage, thyme, cinnamon stick, anise pod, bay leaves. Cover and seal lid to either pressure cook for 2 hours or slow cook for 6 hours.

When there’s about an hour left on the lamb, preheat your oven to 450°F. Prepare your vegetables and toss them with olive oil, salt and pepper and spread on a veggie tray and roast for 45 minutes.

For a dramatic presentation, place the shank in the center of a platter and arrange the vegetables around it, garnishing with any remaining rosemary sprigs.