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Baked Lamb Shanks

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4 lamb shanks, 3/4 to 1 pound each, bones cracked
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup dry white wine
1 clove garlic
2 small onions, sliced
3 carrots, peeled and quartered
1 bay leaf
2 teaspoons thyme
2 cup whipping cream


Mix flour, salt, and pepper in plastic bag. Shake shanks in flour to coat thoroughly. Place shanks into soaked clay pot or into casserole that has a heavy cover. Reserve remaining flour mixture. Add wine, garlic, carrots, bay leaf, and thyme. If using casserole, cut a piece of waxed paper to cover the shanks, tucking ends around the edge of the casserole. Cover with the lid. Bake at 350 degrees for 1 2 to 2 hours or until meat is tender and falls away from the bones. To thicken juices, mix 3 tablespoons Of the leftover flour mixture and 2 tablespoons water; stir into boiling juices. Add cream. Taste, add salt if needed.

Pour sauce over shanks. Garnish with parsley.

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