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Slow-roasted lamb shank with muscadel and dried fruit

Recipe from: 8/10/2005 12:00:00 AM
Ingredients 11
Servings 6
Time 20


  • 3
    tbsp olive oil
  • 6
    lamb shanks
  • 3
    red onions, sliced into thick rings
  • 8
    garlic cloves
  • 4
    rosemary sprigs
  • 500
    dried figs
  • 250
    dried cranberries
  • 2
    cinnamon sticks
  • 4
    tbsp honey
  • 500
  • 500
    red wine


Preheat the oven to 150 ° C. Heat the oil in an ovenproof dish and brown the shanks. Add the remaining ingredients to the pan. Cover tightly with wax paper and bake for 2 hours or until the meat is sticky and tender. Serve with parsnip and potato mash.

Read more on: lamb

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