Preheat the oven to 320°F
1 Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the 'water drop' technique.
2 Brown the lamb shanks on each side then add the onions. Season.
3 Add the honey and veal stock then the rosemary.
4 Cook in the oven for 2 hours, basting regularly.
5 Add the peeled and halved carrots 30 min before the end of cooking.
Bon appetit !