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Source: America's Favorite Food Associations

Londonderry Lamb Shanks
Serve the shanks and sauce with steamed potatoes and carrots.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 60 or more minutes
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4 (about 3 pounds) lamb shanks, trimmed
3 tablespoons oil
1 large onion, sliced
1 stalk celery, sliced
1/4 cup flour
1/2 teaspoon dried thyme
1 teaspoon peppercorns
1 bay leaf
salt, to taste
black pepper, to taste

In Dutch oven or large skillet with cover, heat oil to medium and brown the shanks. Drain them, then sprinkle with salt and pepper. Add onion, celery, peppercorns, bay leaf and water to cover. Bring to a boil, cover, reduce heat and simmer for about an hour or until tender. Remove the shanks to a platter and keep warm. Strain the cooking liquid, reserving 2 cups. Stir about 1/4 cup of the reserved liquid into flour to make a thin paste. Place the remaining 1 3/4 cup liquid in a saucepan over medium heat and gradually stir in flour mixture. Cook over low heat, stirring constantly until thickened.

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