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Braised Lamb Shanks

For added flavor, Sam Hayward, chef of Fore Street in Portland, Maine, likes to grill his lamb shanks before braising them.
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Braised Lamb Shanks

(Southern Living, March, 2000)

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Braised Lamb Shanks

(Secrets Of A Restaurant Chef, Episode: The Secret To Braised Lamb Shanks, Season: 5)

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Braised Lamb Shanks

(Cooking Light, January/February, 2013)

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Braised Lamb Shanks & Eggplant

(EatingWell, September/October, 2011)

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Braised Lamb Shanks On Soft Polenta with Bay Leaves

(Bon Appétit, September, 2003)

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Braised Lamb Shanks With Artichokes

(Gourmet, April, 2000)

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Braised Lamb Shanks With Caramelized Onions And Shallots

(Bon Appétit, January, 1996)

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Braised Lamb Shanks with Coriander, Fennel, and Star Anise

(Bon Appétit, March, 2006)

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Braised Lamb Shanks with Curried Cauliflower and Grape Gremolata

(Girl in the Kitchen by Stephanie Izard, 2011)

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Braised Lamb Shanks With Dried Fruits

(Gourmet, April, 1996)

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Braised Lamb Shanks with Fennel

(Real Simple, February, 2002)

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Braised Lamb Shanks With Fennel, Tomatoes, Turnips And Carrots

(Bon Appétit, March, 1998)

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Braised Lamb Shanks with Garlic

(Cooking by James Peterson, 2007)

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Braised Lamb Shanks with Garlic & Vermouth (Souris aux Aulx)

(Fine Cooking, February/March, 2007)

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Braised Lamb Shanks With Garlic And Indian Spices

(Food & Wine, November, 2009)

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Braised Lamb Shanks with Ginger and Five-Spice

(Bon Appétit, February, 2002)

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Braised Lamb Shanks with Orange and Olives

(Cooking Light, September, 2007)

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Braised Lamb Shanks With Parsley-Mint Gremolata

(Cooking Light, November, 2008)

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Braised Lamb Shanks with Prunes

(Bon Appétit, September, 2006)

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Braised Lamb Shanks With Ratatouille Sauce

(Mercury News, April, 2008)

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Braised Lamb Shanks with Roasted Broccoli and Squash

(Food & Wine, January, 2006)

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Braised Lamb Shanks With Roasted Vegetables and Buckwheat (Kasha) Bread

(Melting Pot, Episode: Eastern European Family Dinner, Season: 2)

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Braised Lamb Shanks With Rosemary

(Bon Appétit, February, 1997)

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Braised Lamb Shanks with Rosemary Polenta

(Cooking Light, November, 2005)

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