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These braised lamb shanks may not be your grandmother’s brisket, but one bite will have you making them a family tradition from here on out. With minimal effort and only one pot, you’ll find yourself serving friends and family a richly flavored, sweet and savory, buttery soft lamb with tender stone fruit. By Jeff Mosczyc (foodkidsandsleep) Get the recipe: 1 and 1/2 pounds lamb shank (bone-in) 1 cup chopped dried fruit (I used plums and prunes, but apricots and cherries would work nicely as well) 1 sprig fresh, checked rosemary (optional) 1 part cumin 1 part Gefen Paprika 1/2 part turmeric 1/2 part Gefen Cinnamon 1/2 part white pepper (or regular) 1/2 part salt Get the full recipe for Lamb Shank Tagine! For more great ideas, watch Pesach in a Pot!
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