Ingredients:

6 Alberta Lamb Shanks
Salt & ground black pepper
8 cloves garlic
1 large piece fresh ginger, peeled & sliced
500ml each dry red wine & chicken stock
Lamb spice mix (see below)
1 yellow onion, diced
2 tbsp tomato paste

Method:
Trim lamb shanks if necessary. Season with spice mixture and salt and pepper. Arrange in a roasting pan and place in a 400 degree oven for 20-25 minutes. Add sliced ginger, onion and whole garlic cloves, allow to roast for an additional 10 minutes.

Deglaze the pan by pouring the red wine over the shanks and stirring the bottom of the pan to release any of the caramelisation that has occurred. Add tomato paste and chicken stock. Cover the pan with aluminum foil and return to a 350 degree oven for 2 hours.

Remove shanks from braising liquid and allow to cool. Strain the braising liquid, refrigerate and skim any fat from the surface.

To serve: place shanks and braising liquid in a shallow roasting pan, cover and reheat at 350 degrees until heated through. Adjust sauce with salt and pepper. Serve each shank over buttermilk mashed potatoes with sauce.