Braised Lamb Shanks in Their Own Juice

Season the lamb steaks with salt, pepper and garlic, fry briefly in hot oil, add the diced vegetables, tomato them, deglaze with red wine, pour in the soup, add the sprigs of rosemary and thyme and braise in the oven at 160 °C, basting and turning the steaks several times.

Let it stew in the oven at 160°C for about 60-90 minutes, pouring and turning the stilt several times.

After that, cut out the stilts and strain the sauce.

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