Ingredients:

– 4 Québec lamb hind shanks
– 1 tsp powdered Labrador tea (Gaspésie Sauvage)
– 1 Tbsp Sea salt
– fresh coarsely ground pepper
– 2 Kaffir lime leaves (if not available, use zest of ½ lime)
– 1 tsp dehydrated onion pieces

Sauce:

– 20 Labrador tea leaves
– 1 L water
– 400 ml «La Maison du Gibier» lamb stock (if not available, use beef stock)
– 2 cloves of garlic
– 1 white onion

Method:

– in a bowl, mix the sea salt, Labrador tea, pepper, dehydrated onion and lime leaves.
– coat the lamb hind shanks in the mixture and marinate in the fridge for 4 hours.
– during this time, boil the water, add the Labrador tea leaves, remove from heat and allow to steep for 30 min.
– chop the onions and cut the garlic into quarters. Put them in the bottom of a casserole dish and put the lamb hind shanks
on top.
–  Bake in a 260°F (130°C) oven for 3 hours.
– add the steeped tea and the lamb stock, cover and cook for 1 hour more.
– Remove from the oven, and season to taste.
– Serve each person one lamb hind shanks topped with its own juices, a garden salad, fresh buttered asparagus and a few  Gaspésie Sauvage mushrooms

Éric Marquis
Chef for La Maison du Gibier
Québec