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Lamb Shanks (serves 4)
2 Lamb shanks
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
3 cups chopped vegetables including carrots, celery, potatoes
1 cup stock or boiling water with a bullion cube
Seasoning - salt and pepper, thyme, oregano, rosemary, one bay leaf


Preheat oven to 350F.
Season lamb shanks with salt and pepper. Sear in a tightly covered casserole dish on both sides until golden brown. Remove shanks to a dish.

Heat oil in casserole dish until hot; add onions, garlic, and vegetables and saute for 5 minutes. Add shanks, boiling stock, seasoning, and raisins. Bring to a boil. Cover and bake in the oven for 1 1/2 or 2 hours or until shanks are tender. Remove shanks, strip meat from bones and return meat to the pan.

Serve with fresh mint leaves as garnish.
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