Lamb shank braised on the stove top, seasoned with salt and pepper, then slow-roasted for four hours with veal stock, honey, onion and thyme. Topped with a sprig of rosemary
Home Lamb shank braised on the stove top, seasoned with salt and pepper, then slow-roasted for four hours with veal stock, honey, onion and thyme. Topped with a sprig of rosemary Lamb shank braised on the stove top, seasoned with salt and pepper, then slow-roasted for four hours with veal stock, honey, onion and thyme. Topped with a sprig of rosemary
Lamb shank braised on the stove top, seasoned with salt and pepper, then slow-roasted for four hours with veal stock, honey, onion and thyme. Topped with a sprig of rosemary
