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I have no idea where on the forum it was posted, but the braised lamb shanks I made this weekend were very good. The funny thing is that when I served it and listed the ingredients, my family said it sounded British - good guess :smile:

However, if you are making it, keep in mind that she apparently thinks a meal should be mostly protein. Each 1 pound lamb shank was enough to serve three of us, and although I increased the veggies, there still weren't enough. One carrot and one celery stick for two people? Not around here.

The other reason for my post is that this is the first red meat I've cooked in decades - maybe in all my adult life. Really branching out as a result of all these wacky things we've all been reading, like that fat is okay...

Here's the recipe again: ... beans.html
This sounds delicious, @wendyjane, but I'm with you on the ratio of meat to vegetables. Too much of the former and not nearly enough of the latter for me! She also uses a lot of oil for browning. I think that I would be tempted to cut it right down, especially as the lamb shanks are already going to be quite fatty enough!

I'm very glad that your family enjoyed their'British' dinner and good for you for cooking it from scratch! :smile:
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