Restaurant & Commercial Kitchen Equipment | Alto-Shaam

Ingredients

• 1 lamb shank
• 1/4 t. (1.2 ml.) chopped garlic
• 1/8 C. (29.5 ml.) diced carrots
• 1/8 C. (29.5 ml.) diced onion
• 1/8 C. (29.5 ml.) diced celery
• 1/8 C. (29.5 ml.) diced tomatoes, skinned and seeded
• 1/8 C. (29.5 ml.) red wine, heated to cook off the alcohol
• 1/4 C. (59 ml.) lamb demi
• 1/4 t. (1.2 ml.) herbs de province
• Kosher salt and ground black pepper to taste