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Wine-Braised Lamb Shanks with Herbes de Provence


Wine-Braised Lamb Shanks with Herbes de Provence Recipe

Ingredients:
  • 5 tablespoons olive oil, divided
  • 2 large leeks (white and pale green parts only), chopped (about 2 1/2 cups)
  • 6 large whole garlic cloves
  •  
  • 6 large lamb shanks (12 to 14 ounces each)
  • All purpose flour
  • 2 2/3 cups dry red wine
  • 1 cup canned crushed tomatoes with added puree
  • 1/4 ounce dried porcini mushrooms
  • 1 1/2 tablespoons dried herbes de Provence
  • 1 1/4 pounds slender carrots, peeled, cut diagonally into 1/2-inch-long pieces
  •  
  • 1/2 cup chopped fresh parsley
Directions:
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