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- 3 tablespoons olive oil
- 4 lamb shanks
- 6 garlic cloves, sliced
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 4 leeks, including some of the green, sliced thick
- 1 cup dry red wine
Directions:View on Cookstr
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