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Shanks with Garlic

Souris aux Aulx

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Preparation info
  • Servings:

    4

    • Difficulty

      Easy

Appears in

By Richard Olney

Published 1974

  • About

Ingredients

  • 2 or 3 pounds lamb shanks, outside fat removed
  • Salt
  • 3 tablespoons olive oil

Method

Use, if possible, a heavy copper pan of just a size to hold the shanks at their ease. It should have a tight-fitting lid. Brown the shanks, salted, lightly in the oil, toss in the garlic, and cook over very low heat, covered, turning them occasionally, for about 1½ hours, or longer to be very tender. An asbestos pad may be necessary to disperse the heat—the shanks should only very gently stew i

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