date:Jun 03, 2014
l brown. Place in a large roasting pan, in a single layer.
2. Add tomato, celery, onion, bay leaves and rosemary. Add stock and wine. Season. Cover with foil. Bake at 150C for 2 1/2 hours. Remove foil. Bake for 30 minutes or until the lamb is golden.
3. Use tongs to transfer the lamb shanks to a large bowl, then use a slotted spoon to transfer the vegetables to the bowl. Cover the bowl with plastic wrap. Place in the fridge.
4. Pour the liquid into a large jug. Cover with plastic wrap and chi