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Braised Lamb Shanks and Lentils
http://www.marthastewart.com/893497/braised-lamb-shanks-and-lentil...
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Ingredients
categorized
original
1/3 cup extra-virgin olive oil
8 (12-ounce) lamb shanks
2 sprigs fresh rosemary
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
3 bay leaves
2 dried red chiles
1 (2-inch) cinnamon stick
6 cloves garlic, smashed
4 medium red onions, halved and thinly sliced
2 shallots, halved and thinly sliced
1 teaspoon Herbes de Hebron or herbes de Provence
1 (750 mL) bottle dry red wine
1 1/2 pounds black beluga, French green, or sabut masoor lentils
Ingredients
categorized
original
Produce
Bay leaves
(
3
)
Garlic
(
6
cloves
)
Herbes de hebron or herbes de provence
(
1
teaspoon
)
Red chiles, dried
(
2
)
Red onions, medium
(
4
)
Rosemary, fresh
(
2
sprigs
)
Shallots
(
2
)
Meat
(12-ounce) lamb shanks
(
8
)
Cooking & Baking
(2-inch) cinnamon stick
(
1
)
Black pepper, freshly ground
(
2
teaspoons
)
Olive oil, extra-virgin
(
1/3
cup
)
Salt, coarse
(
1
tablespoon
)
Beer, Wine & Liquor
Red wine, dry
(
1
(750 mL) bottle
)
Other
1 1/2 pounds black beluga, French green, or sabut masoor lentils
Preparation
Read recipe preparation on
marthastewart.com
Martha Stewart
www.marthastewart.com
All 13,561 recipes
Social Stats
36.4
Rating
1-100
5
Tweets
25
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Likes
0
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Views
10
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Recipe Stats
Published March 18, 2012 (11 months ago).
24 people saved this recipe.
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