Braised Red Wine and Rosemary Lamb Shanks
Ingredients
2 tblsp Olive or Vegetable Oil
4 Lamb Shanks, frenched (approx 200g each shank)
8 Baby Brown Onions, peeled
4 sticks Rosemary
4 cloves Garlic
125 ml Red Wine
375 ml Beef Stock
Tips
Spoon on some red wine sauce and serve with mashed potato and steamed green vegetables (beans and sugar snaps).
Recipe courtesy of Meat and Livestock Australia