This recipe is one of my old time favourites. A perfect Autumn / Winter dish. It takes some time to do (slow cooking – braising time), but the outcome makes the hard work worthwhile. You can substitute the Wild Boar Shank with Lamb or Veal Shank.
This recipe was published in
2009 by Great Chefs of Australia.
Please click on the link below in order to access this recipe!
Chef & Guide Dog User MArtin