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Roasted Lamb Shanks
6 small lamb shanks (about 1 1/4 pounds each) cut in half crosswise 
12 large cloves garlic, coarsely chopped 6 large branches fresh thyme, or 2 teaspoons dried thyme 
1 piece (3 inches) cinnamon stick,or tiny pinch of ground cinnamon 
1 teaspoon ground coriander 
1 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
1/2 cup dry white wine 
1 tablespoon chopped fresh flat-leaf parsley leaves 
1 tablespoon chopped fresh chives 
1 1/2 teaspoons chopped fresh dill 
1. Preheat the oven to 375F. 2. Place the lamb, garlic, thyme, cinnamon, coriander, salt, pepper, and wine in a lidded roasting pan or clay pot that is large enough to hold the meat in a tightly packed layer. Turn to mix the ingredients and coat the lamb. Cover the pan and roast for 1 hour. 3.Turn the shanks over and continue roasting, uncovered, until the meat is falling off the bones, 45 minutes to 1 hour. 4. Mix together the parsley, chives, and dill. 5. Transfer the shanks to a platter. Moisten them with some of the cooking juices, sprinkle with the herb mixture, and serve right away.

excerpts from: "The Olive and The Caper", by Susanna Hoffman

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