Cinnamon-Braised Lamb Shanks with Mashed Plantains | Club House

Ingredients

• 1/4 cup (60 ml) all-purpose flour
• 1 tsp (5 ml) Pepper Black Ground (club house)
• 1 tsp (5 ml) salt
• 1/2 tsp (3 ml) chili pepper chipotle (mccormick )
• 4 lamb shanks (12 to 16 ounces/375 to 500g each)
• 2 tbsps (30 ml) olive oil
• 2 large onions sliced
• 1 ripe plantain peeled and chopped
• 2 cups (500 ml) apricot nectar
• 1/2 cup (120 ml) rice vinegar
• 1/4 cup (60 ml) apricot preserves
• 2 tbsps (30 ml) tomato paste
• 1 1/2 tsps (7 ml) cinnamon ground (club house)
• 4 ripe plantains
• 2 cups (500 ml) heavy cream
• 1/4 cup (57 g) butter