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4 3/4- to 1-pound lamb shanks 2 tablespoons vegetable oil 4 tablespoons (1/2 stick) butter 1 1/2cups chopped onion 1 cup chopped carrots 1 cup chopped parsnips 4 fresh large thyme sprigs 2 whole garlic heads, unpeeled, cut horizontally in half 1 cup dry red wine 5 cups chicken stock [...]
Read the recipe at epicurious.com
