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Greek-Style Braised Lamb Shanks
- 3 tablespoons olive oil
- 6 12- to 14-ounce lamb shanks
- 2 celery stalks, chopped
- 1 large onion, chopped
- 1 large carrot, chopped
- 6 large garlic cloves, chopped
- 3 drained canned anchovies
- 2 cinnamon sticks
- 2 small bay leaves
- 2 fresh thyme sprigs
- 5 juniper berries or 2 tablespoons gin
- 1/4 teaspoon ground nutmeg
- 1 tablespoon tomato paste
- 1 750-ml bottle Merlot
- 1 14-ounce can low-salt chicken broth
- 1 14-ounce can low-salt beef broth
Directions:View on Bon Appetit
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