700g lamb shanks
1 onions
1-2 medium sticks celery
2 medium sized carrots
3 cloves garlic
dry red wine
1 cup chicken stock
olive oil
thyme
bay leaf
Preheat pan. Brown the lambshanks on all sides and aggressively season with salt and fresh ground black pepper. Move them to the vacuum pot (or slow cooker, or oven tray).
Brown the onions, then add the garlic,
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