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Spanish Lamb Shanks Jerez

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“From My Kitchen in Spain by Janet Mendel”
READY IN:
1hr 5mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Salt and pepper lamb and brown in olive oil. Add onion/shallot, carrots and garlic and saute a few minutes. Deglaze with sherry and add remaining ingredients. Simmer on low for 1 hour or until lamb is tender. Serve as is or remove lamb and puree sauce. Garnish with parsley.

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