- Onions, carrots and garlic are cooked in the same oil and pan juices left behind from the shanks ensure the flavours continue to develop.
- Allows the stew to thicken while it cooks.
- Wine, stock and tomato puree are added to submerge the shanks, give them flavour and tenderise the meat.
- Rosemary, parsley and bay leaves complete the flavours in this sauce. This recipe is very versatile in that you can use your favourite herb combination, or leave them out all together. Thyme and oregano work well here!
