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Ingredients
  • 2 tbsp olive oil
  • 4 lamb shanks
  • 1 large onion finely chopped
  • 2 large carrots peeled and finely chopped
  • 2 celery ribs/sticks 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
  • salt and pepper to taste
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