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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


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