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Braised Lamb Shank with Henry Langdon Sea Salt Rub


6 Australian lamb shanks 
500ml white wine
50g Henry Langdon sea salt rub
Freshstock brown sauce, defrosted
8 cloves garlic, chopped
3 carrots, diced
2 onion, diced
1 tbsp Thomy tomato paste
1 slice Rizzoli anchovy
Fresh rosemary
Bay leaf

Cooking Method

1. Season lamb shanks with sea salt rub. Leave overnight in the fridge.

2. Heat olive oil in pan, then pan sear all sides of lamb shanks until brown. Set aside.

3. In a pot on medium-low heat, add some oil then add onions, carrots and garlic. Sauté until brown.

4. Add tomato paste, anchovy, rosemary and bay leaf. Deglaze with white wine. When pan is almost dry, add brown sauce.

5. Return lamb shanks to the pot and bring to a boil. Reduce heat to medium-low and let it simmer until meat is tender. Transfer lamb shanks onto plate. Allow sauce to reduce until desired consistency.

6. Season to taste and serve sauce with the lamb shanks.

Recipe by Chef Colin West, Huber's Butchery, Copyrights (C) Huber's Butchery


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