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Braising is a wise choice of preparation for lamb shanks, as this cut is typically tough. The “low and slow” cooking process results in tender, juicy meat that just falls off the bone.
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These are delicious! I used dried herbs because I didn’t have any fresh ones. I cooked them in the oven set at 325 since my crock pot is small and I added carrots and a turnip in the last 45 minutes of cooking (I cooked it for a total of 2 hrs. 15 minutes.) The meat just fell off the bones. What a great meal for a cold snowy day!
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