Traditional Machynlleth Braised Lamb Shank

Sear lamb shanks in a large pot until browned. Add onions, carrots, parsnips, and fresh rosemary.

Pour in a glass of red wine and enough lamb stock to partially cover. BRAISE slowly for 3–4 hours until the meat is falling off the bone.

Serve with the reduced cooking juices. A historic, hearty meal from Machynlleth.