Serves 4-6

For the Ancho Wine Sauce:

4 cups red wine
1 cup granulated sugar
3 cups stock from lamb shank pot
3 1/2 tablespoons salted butter

For the Sweet Potato Puree:

2 1/2 lbs sweet potatoes
orange juice

For The Pepita Chimichurri:

1/4 cup pepitas (toasted pumpkin seeds)
2 tbsp parsley, minced
2 tbsp cilantro, minced
1 tsp minced garlic
1/4 tbsp kosher salt
1/4 tbsp dried oregano
2 tsp red wine vinegar
1/2 cup olive oil
1 tsp black pepper

For the Braised Lamb Shanks:

6 lamb shanks (trimmed of excess fat)
2 cups diced white onion
2 garlic cloves, minced
3/4 cup diced heirloom carrots
3/4 cup diced leeks
1/4 cup whole ancho chiles, seeds removed
1/2 cup honey
3/4 cup red wine
1 cup tomato paste
1 gallon (16 cups) chicken stock
5 bay leaves
1/2 cup olive oil
1 tbsp kosher salt
1/4 tbsp black pepper

DIRECTIONS:

Make the Braised Lamb Shanks:
Preheat the oven to 350°F. Season the lamb shank with salt and black pepper and set aside.

Heat the olive oil in a large dutch oven, then seared the lamb shank until browned on all sides. Remove the lamb shanks and set aside.

In the same pot, sauté the vegetables (onion, garlic, carrots and leek) for around 3 to 4 minutes, then add the tomato paste and honey, cook for around 2 minutes. Return the shanks back into the pot. Add the chicken stock, bay leaves and the ancho chiles and bring to a boil. Once the pot is boiling, remove from the stove, cover with aluminum foil and place into the oven for around 2 ½ hours or until the meat falls off the bone.

Make The Ancho Wine Sauce:
In a small sauce pot, combine the sugar and the red wine and bring to a boil. Once boiling, reduce to a simmer until the sauce is reduced. Add the liquid from the lamb shank pot and continue simmering for 8 minutes. Whisk in the butter, remove from heat and set aside.

Make The Sweet Potato Puree:
Peel the sweet potatoes and cut into 1 inch chunks. In a large pot, add the sweet potatoes and pour orange juice over the potatoes until they are covered. Cover the pot and bring to boil. Once boiling, reduce to a simmer until the sweet potato is fork-tender. Strain and reserve the liquid. Add the sweet potato into a blender and add liquid until you reach the desired consistency of puree. Alternatively, you can use an immersion blender, adding liquid to achieve desired consistency. Set aside.

Make the Pepita Chimichurri:
Toast the pepitas (pumpkin seeds) on a sauté pan until lightly brown and fragrant. Remove from heat and let cool. Add the toasted pepitas into a food processer and crush. Mix pepitas and the rest of the ingredients in a bowl and season to taste.

To Plate:
Place the sweet potato purée, then one lamb shank, then add the ancho-wine sauce & garnish with chimichurri and cilantro leaves.

Braised Lamb Shank with Sweet Potato Purée, Ancho-Wine Sauce & Pepita Chimichurri

DIRECTIONS: