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1
Preheat oven to 350 degrees.
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2
To make the lamb, in the bottom of a large Dutch oven or braising pan, heat the oil over high heat.
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3
Sprinkle lamb shanks with salt and pepper and cook until seared all over.
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4
Remove shanks, drain excess oil and return shanks to the pan.
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5
Add garlic, chicken stock, capers and enough cold water to just cover the shanks.
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6
In a square of cheesecloth, tie together the thyme, tarragon and Scotch bonnet and add to the pan.
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7
Return the pan to high heat and bring just to a boil.
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8
Remove from the heat, cover the pan and bake in the oven until the meat is very tender and begins to pull away from the bone, about 2 1/2 hours.
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9
Remove from the oven and cool.
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10
Discard the cheesecloth bundle.
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11
To make the sauce, in a large saucepan, melt the butter over medium heat.
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12
Add the onion, celery, bell pepper, shallots and garlic and cook, stirring, until the vegetables are soft, about 5 minutes.
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13
Using your hands, squeeze as much excess liquid from the drained tomatoes as possible.
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14
Add the tomatoes to the pan along with the tomato paste, sugar and 1 teaspoon of the capers.
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15
Add 2 1/2 cups of the liquid the lamb shanks were cooked in.
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16
Tie the sliver of Scotch bonnet in a piece of cheesecloth and add.
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17
Bring to a boil, adjust the heat and simmer, uncovered, for 1/2hour.
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18
Remove and discard the cheesecloth bundle.
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19
Working in batches, carefully puree the mixture in a blender.
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20
Return the sauce to the pan.
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21
If it is very thick, whisk in more of the lamb cooking liquid.
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22
Season with salt and pepper.
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23
When ready to serve, reheat the lamb shanks in their liquid on top of the stove.
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24
Stir the remaining teaspoon of capers into the sauce and reheat if necessary.
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25
Place a lamb shank on each of 4 deep plates.
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26
Cover with sauce and sprinkle with cilantro.
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27
Serve immediately.
