– 1 tablespoon vegetable oil
– 4 lamb shanks
– 2 teaspoons kosher salt
– 1 large onion, minced
– 4 cloves garlic, crushed
– 1 tablespoon tomato paste
– 1 teaspoon Herbes de Provence
– 1/2 teaspoon kosher salt
– 1/2 cup red wine
– 1 cup chicken stock (or water)
– 15 oz can diced tomatoes (with juices)
Prep Time: 10 min
Cook Time: 1 hour 30 min
Total Time: 1 hour 40 min
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