Roasted Lamb
- 4 lamb shanks
- Fresh cracked or restaurant-style black pepper
- 2 tbsp rosemary or garlic-infused extra-virgin olive oil
- 4 tbsp butter
- 1 chopped onion
- 2 medium carrots chopped
- 3 cloves of garlic finely chopped
- 2 tbsp of tomato paste
- 2 cups beef broth
- 2 cups garlic and onion pasta sauce
- 2 sprigs of rosemary
- 1 cup of red wine (can be substituted for beef broth)
