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	Braised Lamb Shanks by Patrick Travis It was a dark and stormy night….well, it snowed about 1 foot last night, and I was in the mood for a warm hearty stew. When I looked in the freezer, what should I find but two beautiful lamb shanks, about 1 ½ lbs. each. I was looking for some stew meat so this was like Christmas. As soon as I saw this treat I decided on a braise…	2 votes 1 review 2964 views
	INDIAN KOFTA CURRY by Linda Tay Esposito Delicious Gujerati style of curry, with lamb kofta aka meatballs. A flavor explosion experience.	3 votes 1 review 14464 views
	Lamb Shanks with Orzo and Vegetables by Jason Freund A delicious Mediterranean one pot wonder meal that combines a tomato base with orzo pasta, veggies, and lamb shank. The hard part is finding the largest possible large lamb shanks. Restaurants seem to have no problem getting 1.5lb+ shanks, but I'm lucky to find 0.80lb shanks at most grocery stores. If I have to make due with…	1 vote 7773 views
	Braised lamb shanks in a fragrant almond sauce by Lemon Squeezy Minimal prep and slow cooking for meltingly tender meat	1 vote 3974 views
	Lamb Curry by Maria Ferrari This is Jamie Oliver's friend's Peter's lamb curry. Indian food usually seems so indulgent but besides the 1/4 T butter per serving there's not really anything bad for you in this, and you can throw in all sorts of veggies near the end. You can make the curry sauce one day ahead of time. I use lamb shoulder if I can't find shank.…	2 votes 1 review 2 comments 18814 views
	Braised Lamb Shanks with Shallots by Karen Vivers As the temperature drops outside, it heats up in the kitchen with this warming recipe.	1 vote 3247 views
	Braised Lamb w Flageolets & Winter Vegetables by Cindy McNamara Boneless leg of lamb butterflied and packed with a garlic herb paste then braised. Winter root vegetables and heirloom beans added towards the end of a 3-4 hour braise. Comfort food with a Provencal flavor. I'm serving it up tonight with lightly dressed green salad, crusty bread and red wine.	1 vote 2343 views
	Lamb Tagine with Tomatoes and Roasted Eggplant by John Spottiswood This is a Mediterranean spirited Tagine. It reminds me of the great lamb stews found from Morocco all the way to Afghanistan. I adapted it from a recipe in Paula Wolfort's great "The Food of Morocco" cookbook. Paula quotes chef Lucien Vanel as saying "Lamb, tomatoes, eggplant and garlic is a a combination before which we must all…	3 votes 1 review 1 comment 5414 views
	WFO lamb shanks with preserved lemon. by WFO Opa These of course could be cooked on a stove, oven or slow cooker. I've been learning how to use my WFO (wood fired oven).	1 vote 1497 views