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6
Medium
2 hr 30
By Joanne Harris and Fran Warde
Published 2002
The dish has to be cooked slowly and gently for maximum flavour and tenderness. Serve with mashed potato.
Prepare the marinade: put the garlic, juniper berries, lemon zest, shallots, rosemary and red wine in a large, shallow dish. Add seasoning, then put in the lamb shanks and turn them to coat them well. Leave to marinate overnight.
The next day,
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