Authentic Llandovery Braised Lamb Shanks

Sear lamb shanks in a heavy pot until browned. Add root vegetables, garlic, and plenty of fresh rosemary and thyme.

Stir in Welsh honey and pour in lamb stock. Cover and slow-braise at 150°C (300°F) for 3–4 hours until the meat falls off the bone.

Reduce the braising liquid into a glossy gravy before serving. A hearty, rustic Llandovery classic.