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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. olive oil
- 4 lamb shanks (1 lb each)
- salt
- freshly ground pepper
- 1 head garlic (unpeeled)
- 6 celery ribs (coarsely chopped)
- 4 carrots (coarsely chopped)
- 1 onion (large, coarsely chopped)
- 1/2 cup tomato paste
- 3 cups dry red wine
- 6 cups chicken stock (use gluten-free stock for gluten-free version)
- 2 orange zest (1x3-inch strips of)
- 3 lb. butternut squash (peeled and cut into 1 inch cubes)
- 1 1/3 cups cannellini beans (cooked, about 1 15 ounce can, drained)
- 4 Tbsp. chopped parsley
- 4 cloves garlic (peeled and minced)
- 4 tsp. grated lemon zest (finely)
- 28,701 lamb shanks ( Braised, with Celery Root and Rosemary 19.00 14.00 2.00 0.00 1.00 0.00 2.00 Lamb Shank,Lamb Dinner Favorite Winter Gluten-Free)
- 46 lamb shanks ( Braised, 18.00 14.00 2.00 0.00 0.00 0.00 2.00 Lamb Shank,Lamb Dinner Gluten-Free)
- 34 curry
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- 10,495 stew
- 18 butternut squash
- 6,083 herb
- 16 lamb shank
- 7,380 stew
- 16 lamb shank
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