Slow Braised Lamb Shanks with Red Wine, Rosemary & Garlic Ma

Malzemeler

2 large lamb shanks

Salt and black pepper, to taste

2 tablespoons olive oil

1 onion, chopped

2 shallots, peeled and halved

4 garlic cloves, smashed

2 carrots, peeled and chopped

1 tablespoon tomato paste

1 cup dry red wine

2 cups beef stock

2 sprigs fresh rosemary

2 sprigs thyme

1 bay leaf