Learn to braised lamb shanks the easy way and serve them with a delicious rosemary and port wine sauce. Written recipe here: https://bit.ly/3hlHdNJ

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🧅🥕INGREDIENTS🥕🧅
1.2 kilos (roughly 2.5 pound) lamb shanks
1 white onion
1 medium size shallot
1 carrot
2 garlic cloves
1 bay leaf
1 heaped teaspoon tomato paste
salt and pepper to season
500 ml brown lamb stock or beef stock
150 ml ruby port wine
2 small twigs of rosemary
25 grams plain unsalted butter
2 tablespoons grapeseed or sunflower oil

Cooking notes: I have cooked this at 160 degrees Celsius for 2h30 minutes in a fan forced oven on the middle oven shelf and it worked fine for me. however depending on your oven things may be be different. so keep an eye on the reduction of the sauce during the cooking and if needed add some more stock (or water if you ran out of cooking stock). you can also just use a lower temperature of 160 degrees Celsius instead of 170.

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