• 6 New Lamb shanks
• Salt and black pepper
• 1 pound (450 g) onions (roughly chopped)
• 12 ounces (330 g) carrots (roughly chopped)
• 6 ounces (170 g) celery (roughly chopped)
• 2 ounces (50 g) garlic (roughly chopped)
• 1/2 ounces (14 g) fresh rosemary (roughly chopped)
• 3 bay leaves
• 1 cup port
• 1 cup red wine
• 2 cups lamb stock or demi glaze
• 3 cups of water

Pear & Raisin Chutney:

Use a brunoise cut, which is a very small dice, to prepare the Pear & Raisin Chutney ingredients.

• 12 ounces (340 g) onions (brunoise)
• 9 ounces celery (255 g) (brunoise)
• 9 ounces apples (255 g) (brunoise)
• 9 ounces pears (225 g) (brunoise)
• 7 ounces (200 g) raisins
• 9 ounces (225 g) butter
• 14 ounces (400 g) sugar
• 12 fluid ounces (360 ml) white wine
• 3½ fluid ounces (105 ml) sherry vinegar

Parsnip Puree:

• 1 3/4 pounds (790 g) parsnips
• 2 cups (1 pint) of heavy cream
• Salt and white pepper

Lamb Demi Glaze:

• 12 pound (5 kg) lamb bones
• 2 pound 3 ounces (1 kg) onions (roughly chopped)
• 1 pound 5 ounces carrots (590 g) (roughly chopped)
• 2 ounces (50 g) garlic (roughly chopped)
• 6 bay leaves
• 1 cup (8 fluid ounces) canola oil
• 4 ounces (110 g) tomato paste
• 1 ounce (25 g) brown sugar
• 2 cups port
• 3 cups of red wine
• 2 1/2 gallons (10 quarts) water

Lamb Shanks:

(The lamb shanks can be braised a few days ahead of time)
Season shanks with salt and fresh black pepper, then sear in a hot saucepan. Place in a braising dish. Mix vegetables and herbs and spread evenly over the shanks. Add port, red wine, stock and water. Cover and braise in an oven at 300°F (150°C) for about 3 hours. Skim fat off liquid and serve.

Pear & Raisin Chutney

Place all ingredients in a medium saucepan and cook over low heat for up to 3 hours until they turn a deep caramel color.

Parsnip Puree:

Peel parsnips and chop into 2 inch (50 mm) diced cubes. Place in a saucepan, cover with salted water and bring to the boil. Cook until soft, about 1/2 hour. Strain water off and add the cream. Place on low heat and reduce the cream by half. In a blender, puree until silky smooth (you may need a little more cream to reach the desired consistency). Season with salt and fresh white pepper.

Lamb Demi Glaze:

Spread lamb bones evenly in a large roasting pan and place in hot oven. Cook for up to 1 1/2 hours until golden brown all over. Heat oil in large pot until very hot, then add all the chopped vegetables plus bay leaves. Caramelize the vegetables at high heat until uniform in color. Add the tomato paste, brown sugar, port and red wine. Mix together and cook for a few more minutes. Finally add the lamb bones and cover with the 10 qrts of cold water.

Bring to boil, then reduce heat to simmer. Reduce lamb stock by half, then strain off bones and vegetables. Place strained stock back on heat and reduce down until dark and silky smooth. Add and steep different herbs and spices depending on your desired flavour.

To Serve:

Re-heat shanks in saved braising liquid in a pot on stove or covered braising dish in the oven. While shanks are heating, re-heat parsnip puree and demi glaze. To serve, place equal amounts of parsnip puree in the center of each plate. Place a lamb shank on top of puree with a little chutney on top. Pour sauce on plate to garnish.