Rosemary Braised Lamb Shanks - The Village Butchery by Origin Meat
10 min prep | 135 min cook
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Cooking tools:
- Dutch oven
- Stove
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Can opener
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 x 350g lamb shanks, trimmed
- 1 onion, finely chopped
- 4 cloves garlic, thinly sliced
- 6 sprigs thyme
- 2 sprigs rosemary
- 1 small sprig bay leaves
- ½ cup (125ml) red wine
- 2 x 400g cans chopped tomatoes
- 1½ cups (375ml) beef stock
- 1 tablespoon brown sugar
- Mashed potato, to serve (optional)
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