Ingredients
- 2 lamb shanks frenched
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 2 cup beef stock
- 1 large onion diced
- 4 garlic cloves smushed
- 1 Tbsp Extra virgin olive oil
- 1/4 cup red wine
Instructions
-
Heat up the oil in a frying pan on medium high flame.
-
Cook the lamb shank for about 2 minutes per side minimum, more if you want less rare.
-
Prepare a baking sheet and broil for 4 minutes, flipping halfway. Remove and set aside to cool.
-
Put the same pan back on medium flame with the onions and garlic and cook for about 5 minutes. Then lower to a simmer and add in all the rest of the ingredients, let cook on low for 45 minutes covered. Pour over the lamb.
Recipe Notes