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1
Wash and clean lamb shanks under cold running water.
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2
Rub with the dry spice mixture and lemon juice (keep for 15 minutes).
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3
In a pan heat oil and saute the onions with bay leaves about 5 minutes.
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4
Add the ginger, garlic and add the dry rubbed lamb shanks.
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5
Saute over low heat and allow the excess fate to render down.
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6
When the shanks are brown all over, remove from the pan and set aside.
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7
Drain excess fat and add in the rest of the onions and tomatoes.
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8
Saute till the mixture is fairly thick and moisture has reduced (12 minutes).
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9
Add in the dry spices, ginger and garlic paste at once and saute till the mixture starts sticking to the bottom (5 minutes).
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10
Add the lamb shanks and cover completely with water.
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11
Add the salt and cook covered in a 350F oven for 2 hours or till tender and falling off the bone.
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12
Remove the shanks and keep warm.
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13
Reduce the sauce skimming any extra fat and add in the peppercorns, cream and yougurt.
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14
Check for seasoning and keep aside.
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15
In a hot pan heat oil and saute ginger briefly.
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16
Add in the washed chard and wilt it down.
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17
Cook covered for about 6 minutes; add in the honey and salt and pepper.
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18
For the mashed potatoes, combine all ingredients in a MICROWAVE-PROOF dish and season with salt and pepper; enrich with buttermilk if desired.
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19
On a plate:.
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20
Scoop mashed potatoes in the center.
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21
Place sauteed chard in front of the potatoes.
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22
Serve 1 shank per person neatly arranged over the chard and sauce served on the side.
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23
You can garnish this dish with plantain chips to make a real hotel-style look.
