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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Braised Lamb Shanks Recipe

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This recipe for Braised Lamb Shanks is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T olive oil
4 lg lamb shanks 1 lb each
2 onions chopped
2 celery ribs chopped
2 carrots chopped
4 garlic cloves chopped
6 anchovy fillets chopped
6 oz tomato paste
1 cinnamon stick
1 bay leaf
Seasoning to taste
1 c dry red wine
2 c broth or bone broth
1 preserved lemon thin slice
Fresh parsley to garnish
Directions:
Directions:
Slow cooker brown shanks on all sides and salt and pepper. Set aside.
Saute aromatics until tender. Add garlic, anchovies, tomato paste and cook for a minute in addition to seasonings. Stir in cinnamon, bay leaf, broth and bring to simmer. Add wine and shanks. Cook on low 8-10 hours. Then take meat off the bone and set aside. Discard bay leaf etc I also like to add herbs like sage, rosemary, thyme, oregano. Reduce sauce for about 15 minutes and serve over meat.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I like this with salad with Greek dressing and cauli rice pilaf.

Can also add 1/2 to 1 lb french lentils to cook adding more liquid.

 

 

 

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