Recipe: Lamb shanks with Merlot
(Bryan Chan, Los Angeles Times)
Total time: 2 hours, 50 minutes
1/2cup dried plums
4 lamb shanks (about 5 pounds)
2 cloves garlic, peeled and halved
Salt and pepper to taste
1/2 cup flour
1/4cup olive oil
1 cup diced red onion
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 1/2 teaspoons minced rosemary
1 tablespoon tomato paste
1 1/2 cups chicken broth
1 1/2 cups beef broth
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