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Braised Lamb Shanks
Book Information
The Professional Chef (8th Edition)
Page: 666
Ingredients
Bay Leaf
Brown Lamb Stock (p. 352) or Brown Veal Stock (p. 352)
Carrot
Celery
Dry Red Wine
Garlic
Lamb Shank
Onion
Parsley Stem
Peppercorns
Thyme
Tomato Paste
Vegetable Oil
Tags
Braising and Stewing