- Mix the Essential Cuisine Signature Red Wine Jus, the Essential Cuisine Signature Reduced Chicken Stock and the water. Add the onion and carrot and 2 of the garlic bulbs. Add the rosemary. Bring to a simmer.
- Pour over the lamb shanks and braise for 2 ½ hours or until the meat falls of the bone. Remove the shanks, set aside and strain the liquid. Pass through muslin. Reduce until correct consistency, skimming to remove impurities. Set aside.
- Wrap the remaining garlic bulbs in tin foil, adding a little oil. Roast until soft. Remove from the foil, and carefully peel the cloves. Add the garlic cloves to the jus and gently heat through.
- Reheat the shanks and serve with ratatouille, wilted buttered spinach and dauphinoise potato. Pour the roast garlic and rosemary jus over before serving