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Ingredients
  • 2 tbsp olive oil
  • 4 lamb shanks approximately 300 to 400g (10-14oz) each
  • 1 large onion finely chopped
  • 2 large carrots peeled and finely chopped
  • 2 celery spears finely chopped
  • 4 garlic cloves thinly sliced
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 2 tbsp tomato paste
  • 1½ cups red wine
  • 2 cups lamb/beef stock
  • 2 tbsp berry jam
  • salt and black pepper to taste
  • 2 tsp corn starch
  • 2 tbsp water
Steps
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