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Braised Lamb Shank with Henry Langdon Sea Salt Rub

Ingredients

6 Australian lamb shanks
500ml white wine
50g Henry Langdon sea salt rub
2L  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
Bayleaf

Cooking Method

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

2. In a pot on medium-low heat, add onions, carrots and garlic. Sauté until brown.

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

4. 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 further until desired consistency. 

5. 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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