Baked Lamb Shanks
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4 lamb shanks, 3/4 to 1 pound each, bones cracked
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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