Lamb Shank in Wine

Preheat the oven to 160 °C.

Roughly chop the onion. Peel the garlic. Make an incision under the bone of each shank with a sharp knife and insert one clove of garlic into the cut. Thoroughly rub salt into the meat from all sides. Season the meat with freshly ground pepper.

Heat the oil in a pot over high heat. Sear the shanks until golden brown on all sides and set aside. Reduce the heat by half, add 60 g of butter and the onion to the pot, and sauté until golden brown, stirring frequently. Add the peppercorns, bay leaves, tomato paste, and rosemary, and sauté for 1 minute, stirring constantly. Pour in the wine, bring it to a boil, stir, return the shanks to the pot, reduce the heat by half, and reduce the wine to half its original volume.