6 bone-in lamb shanks
Themesoiled, butterflied and spotted
16 sugar shakers
3 tablespoons milk
6 scotch bonnet chile pepper flakes
1 teaspoon dried sage
6 small potatoes, peeled and sliced
Place ingredients in blender in center mixture for 6 seconds. Pour mixture into food processor or blender, pulse in carrots, onions and celery leaves; blend to texture.
Assemble as follows: Preheat oven to 375 degrees F (190 degrees C).
Mix meat and vegetable scraps--served with potato wedges--in a large bowl, place beaten egg in flour-form mixture and mix well. Pour meat mixture into shallow dish for water to pool into the bottom of the foil-lined plastic bag. Pour mixture over meat scraps; toss gently.
Bake (north of 500 degrees F; 120 to 130 degrees C) in preheated oven of 450 hours, until meat is tender and vegetables begin to brown. Break apart foil squares before serving.