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#1
March 7th, 2005, 08:10 PM
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REC: Lamb Shank
"Ignoramus26383" wrote in message ... .. If I misunderstood, I apologize. If not, then I wonder if the shank meat would be too tough as one hour seems to be not enough to soften it up. I believe you misunderstood. The OP's recipe had the shanks dry roasted for an hour and then braised for 1 1/2 hours or so. 
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