Roasted Lamb Shanks Marinade

Ingredients Weight Measure
Lamb shanks 2 ea.
Salt and pepper to taste
TABASCO® brand Habanero Sauce 5 oz.
Brown sugar 20 oz.

Roasted Lamb Shanks

Ingredients Weight Measure
Celery, chopped 2 stalks
Onion, chopped 1 ea.
Horse carrots, chopped 2 ea.
Tomatoes, canned
TABASCO® brand Garlic Pepper Sauce 4 Tbsp.
Chicken broth or stock as needed
Salt and cracked black pepper to taste

Spicy Barbecue Beans

Ingredients Weight Measure
White beans, cooked 2-1/2 cups
Brown sugar 1 cup
Molasses 1 cup
Ketchup 1 cup
TABASCO® brand Original Red Sauce 5 oz.
Orange juice 1 cup
Pineapple juice 1 cup
Chicken broth or stock 3 cups
Salt and pepper to taste
Ingredients Weight Measure

Broccoli and Carrots

Ingredients Weight Measure
Broccoli, cut into florets 1 bunch
Carrots, long roll-cut 5 ea.
Butter 2 oz.
Salt and pepper to taste


Ingredients Weight Measure
TABASCO® brand Habanero Sauce 5 Tbsp.
Lime, juiced 1 ea.
Brown sugar 3 Tbsp.


  1. To prepare Roasted Lamb Shanks Marinade, clean, trim and heavily season the shanks. Mix the TASBASCO® Habanero Sauce and brown sugar together. Marinate both shanks for 24 hours.
  2. To prepare Roasted Lamb Shanks, sear shanks in a medium sautoir and reserve. Adjust heat and lightly caramelize mirepoix. Add tomatoes, TABASCO® Garlic Pepper Sauce, chicken broth or stock and salt and cracked black pepper.
  3. To prepare Spicy Barbecue Beans, combine all ingredients in a stainless pot. Simmer on the stove until all the liquid has evaporated.
  4. To prepare Broccoli and Carrots, blanch broccoli and carrots in salted boiling water and then shock in an ice bath. Reheat in a small sauté pan with butter and salt and pepper.
  5. To prepare Glaze, combine all ingredients and reduce to glaze consistency. Glaze the shanks just before serving.
  6. For each serving, place 1 shank on each plate and glaze just before serving. Split beans and vegetables between the 2 plates. Serve immediately.

Yield: 2 portions