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Ingredients
  • 2 lamb shanks, trimmed
  • 1 tablespoon olive oil
  • 1 tin tomatoes
  • 2 cups reduced salt beef stock
  • 1 cup vegetable stock
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 6 cloves garlic
  • 1 large brown onion
  • 1 teaspoon oregano
  • 1 teaspoon chopped rosemary leaves
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