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Sunday Supper: Citrus-Braised Lamb Shanks
I cooked this for my girlfriend (now wife) on Valentines Day last year. It went down a treat!
It's really nice to have a lamb shank recipe that has such a light tasty sauce with it - it can be very dark and heavy done the more traditional way.
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So what happens when the glass is near full, you give it a swirl and cover your hand in boiling tea? Is a spoon really that hard to use?