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Braised Lamb Shanks



  • 1.

    Heat a heavy bottomed stew pot over medium high heat and add oil.

  • 2.

    When it begins to smoke, add lamb shanks and brown until they are a deep golden colour on all sides.

  • 3.

    Remove from pan and rest on a plate.

  • 4.

    Drain excess fat from pot, then return the shanks to the pot.

  • 5.

    Add carrots, celery, onions, apple cider, raisins, cinnamon, bay leaves, and the apples.

  • 6.

    Season with salt and pepper and bring to a simmer.

  • 7.

    Cover tightly and braise for 1.5 to 2 hours, until meat is very tender and almost falling off the bone.

  • 8.

    Add sliced celery, carrot and apple during the last 15 minutes of cooking.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Braised Lamb Shanks.


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