Les souris d’agneau en casserole from Magrets & Mushrooms: More Country Recipes from South-West Fran
Lamb shanks have become more and more popular over the years, and their price once minimal, has been rising accordingly. They need long slow cooking, so start the day before if you can. If your but...
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Ingredients
- 5 tbsp duck or goose fat
- 1 large onion, thinly sliced
- 2 outer sticks of celery, thinly sliced
- 2 large carrots, thinly sliced
- 4 lamb shanks
- 1 large leek, thinly sliced
- ½ bottle white wine
- 3 tbsp flour
- 1½ tsp ground cumin
- 1 tsp piment d’Espelette
- salt and a little freshly ground pepper
- 2 bay leaves
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