Slow Cooked Lamb Shanks with Garlic Dip - Monjay Mezza
The home of traditional Middle Eastern Dips
Ingredients
- 150 ml white wine, plus extra
- 4 lamb shanks
- 4 sprigs of rosemary
- 4 cloves of garlic
- 1 tsp ground cinammon
- Zest and juice of 2 lemons
- Olive oil
- 4 shallots, peeled and halved
- 2 fennel bulbs, quartered lengthwise, fronds reserved
- 500ml chicken stock (homemade is best, bought will do)
- 100g pitted dates
- Monjay Mezza Garlic Dip
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