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Roasted Lamb Shanks



  1. Brown the lamb shanks in oil and place in a casserole dish.
  2. Sauté the onion, carrots, celery, garlic, rosemary and cinnamon in some oil.
  3. Add the grated orange rind, wine, stock, sugar, tomato paste and vinegar and pour over the shanks.
  4. Cover and cook at 160°C for 3 hours.
  5. Open and cook for a further 30 minutes – meat should be almost falling off the bone.
  6. Remove shanks and boil the sauce to reduce to half the original amount.


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