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I was always scared of the look and sound of lamb shanks. Since I like the taste of lamb, though, I courageously and apprehensively prepared shanks. There is a lot more meat on that bone than it seems and if braised correctly, it sure does fall off for easy eating. Enjoy this flavorful full meal in a pot.
2 lamb shanks
1/4 cup flour
about 1/4 cup Gefen Olive Oil
2 carrots, cut into large chunks
6 shallots, halved
2 stalks celery, diced
1 pound baby potatoes, halved
6 ounces Tuscanini Tomato Paste
1 tablespoon Pereg Cumin
1 teaspoon Italian seasoning
2 teaspoons salt
1/2 teaspoon black pepper
2-3 cups water or chicken broth (half of liquid can also be dry red wine)
Preheat oven to 250ºF.
Dredge lamb shanks in flour.
Heat oil in a roasting pan. Add shanks and sear over high heat for about three minutes on each side. Add carrots, shallots, celery, potatoes, tomato paste, cumin, Italian seasoning, salt, and pepper.
Add water or broth. The liquid should come up high but not totally cover the shanks.
Cover and bake for three hours, until shanks are fork tender, turning shanks halfway through the baking time.
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