Braised lamb shanks

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PHOTO: DRUM Archives
PHOTO: DRUM Archives

1. Preheat the oven to 160 °C. Dust the shanks with seasoned flour. heat the oil and butter and brown the shanks in a casserole on all sides until golden brown.

2. Remove the shanks from the casserole and drain off any excess fat. Put the garlic, thyme and rosemary in an oven-safe casserole dish and put the shanks on top, then pour over the chicken stock. Cover the casserole with a lid or foil and cook in the oven for 2½ to 3 hours.

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