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Armenian Lamb Shanks recipe (Meat)

Yield: 4 servings

4   lamb shanks
some   flour
1 tablespoon cornstarch
½ teaspoons dry mustard
¼ teaspoons ginger
¼ teaspoons onion salt
1 teaspoon paprika
1 teaspoon chopped parsley
some   salt to taste
some   pepper
¼ teaspoons cloves
¼ teaspoons garlic salt
3 cups hot water

Posted by Joan2007 on Feb 29, 2008


Dredge the lamb shanks in flour. Heat the salad oil in a heavy skillet or pot and brown the shanks in it on all sides. Place the shanks in one layer in the pot. Combine the remaining ingredients, except the water, with pan drippings in a sauce pan; blend well, then gradually add the water. Cook over low heat until smooth and slightly thickened. Pour over the lamb shanks, cover the pot and bake in a 350ΒΊF. oven for 2 ½ hours, turning the meat occasionally. Serve with rice.

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