Ingredients
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 carrots, diced
– 3 cloves garlic, minced
– 500 ml beef or chicken broth
– 250 ml red wine
– 1 tablespoon tomato paste
– 1 tablespoon fresh rosemary, chopped
– Salt and pepper to taste
Method
1. Preheat your oven to 160°C (320°F).
2. Heat olive oil in a large pot over medium heat. Sear the lamb shanks until browned on all sides.
3. Remove the shanks and add onion, carrot, and garlic to the pot. Sauté until the vegetables are soft.
4. Stir in the broth, red wine, tomato paste, rosemary, and shanks. Season with salt and pepper.
5. Cover the pot and transfer it to the oven. Cook for 2 to 3 hours until the meat is tender.
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