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Braised Lamb Shank with Vegetables
October 09, 2011

Pretty good as written. The second time I used one can (14.5 oz) beef broth plus additional water and a beef bouillon packet to cover and added a few splashes of red wine vinegar. I also substituted smaller lean shoulder chops for the shanks. I know, it looks like a totally different meal but this is how I build off the good ideas I find here and make them to my own taste.

  1. 8 Ratings

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