6 x 10-12oz shanks of lamb
4 litres lamb stock
1 bottle of white cooking wine
10 sliced shallots
Trim and tie the shanks. Place in a braising pot with bouquet garni mirepoix and white wine. Cover with lamb stock and bring to the boil.
Skim cover and place in oven for an hour and a half on a low heat.
For the sauce colour shallots in butter and add honey. When it starts to caramelise add the cooking liquor and reduce by two-thirds. Glaze shanks in oven with sauce.
Serve with fresh vegetables.