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Braised Lamb Shanks

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3 to 4 lamb shanks (1 pound each)
cup flour
1 teaspoon salt
teaspoon pepper
2 tablespoon olive oil
1 clove garlic (mashed not minced)
2 tablespoon brandy
1 cup broth
teaspoon basil
teaspoon oregano


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 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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