Braised rosemary lamb shanks

Serves

Prep Time

Cook Time

120

Ingredients

2 tbsp Olive \ Vegetable oil

8 Lamb shanks, frenched (approx 250g each shank)

8 (450g) Baby brown onions, peeled

4 Stalks rosemary

4 clovesGarlic, peeled and sliced

250ml \ 1 cup Beef stock

Pre heat the oven to 150C
Heat a large heavy based frypan with the oil, sear the shanks until golden brown and drain on absorbent paper. Transfer to a deep roasting dish
Add the onions to the frypan and cook for a few minutes until also golden
Add onions, rosemary, garlic and beef stock to the shanks
Cover with baking paper and foil and cook in the oven for 1 hour before turning the shanks over and recovering
Continue to cook for a further 1 hour