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Braised Lamb Shanks

Posted By On February 22, 2012 @ 11:02 am In Meat, Poultry and Seafood

Ingredients

  • 2 lamb shanks (about 2 pounds)
  • 2 tablespoons canola oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 2 beef bouillon cubes
  • 1/4 cup boiling water
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon salt

Directions

In a large skillet, brown lamb in oil; remove and set aside. Add the onion and garlic; sauté until tender. Stir in flour; cook and stir for 1 minute. Add bouillon and water; stir to dissolve. Return lamb to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender.

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