Ingredients
5 tbsp olive oil 6 lamb shanks, each weighing about 400 g 2 Spanish onions, cut into chunks 2 large carrots, peeled and cut into chunks 1 leek (green part only), cut into chunks 4 celery sticks, strings removed and cut into chunks 4 garlic cloves, peeled and left whole 2 tbsp tomato puree 2 litres hot Chicken Stock Sea salt and freshly milled black pepper Finely chopped fresh rosemary, to finish 4 fresh or dried sprigs of rosemaryDescription
I Wish I’d Known About Lamb Shanks When I Was Growing Up, Because They Would Have Made The Perfect Sunday Lunch Instead Of The Overcooked Roast Meat Dad Insisted On. This Well-done Lamb, Cooked Long And Slow, Is Totally Different From Overdone Roast
IVillage
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