Beef Stock Cube
- Brown the lamb shanks in oil and place in a casserole dish.
- Sauté the onion, carrots, garlic, rosemary in some oil.
- Add the wine, stock, sugar, tomato paste and pour over the shanks.
- Cover and cook at 160°C for 3 hours.
- Open and cook for a further 30 minutes – meat should be almost falling off the bone.
- Remove shanks and boil the sauce to reduce to half the original amount.