Braised Lamb Shank required a longer cooking time with less liquid than a stew.
2 pieces Lamb Shank
Few stalks of fresh Rosemary
6 cloves minced garlic
1 large sweet yellow onion (diced)
1 large carrot (diced)
4 stalks celery (diced)
1 large tomato (diced)
300 ml chicken stock
Half cup red wine
4 pieces Olives
3 slices unsalted butter
Salt and pepper to taste
Thaw the lamb shank to room temperature.
Seasoned with salt and pepper and rolled it with corn flour.
Add olive oil into the pan and seared both Lamb Shanks with fresh Rosemary and minced garlic until golden brown.
Remove from pan and set aside.
In a larger pot, add the unsalted butter and minced garlic and the diced vegetables and cook over medium low heat until fragrant.
Add the Lamb Shank into the pot together with home prepared chicken stock and red wine and cover the pot and leave it to simmer until the meat is tender.
If the gravy has thickened, add more chicken stock from time to time until the meat is tender.
Season with salt and pepper to taste.
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