Braised Lamb Shanks
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3 to 4 lamb shanks (1 pound each)
Have butcher crack the shank bones; cut into two or three parts. Mix flour with salt and pepper. Rub all over meat. Heat olive oil and garlic together in a casserole that can go from stove top to oven. Add meat and brown on all sides. Warm the brandy in a long handled measuring cup; ignite and pour over the shanks. Add broth, basil, and oregano.
Bring to boiling. Place a piece or waxed paper closely over the meat, fitting it around the edges, this increases the tenderizing effect of the oven braising. Put lid cover on dish. Bake at 350° for 1 to 1 ½ hours or until meat is tender. Remove from oven. Spoon juices over meat on platter. Garnish with onions, mushrooms, and parsley.
To double use only 1 2/3 cups broth.
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