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LOVE THEIR WINE
Sharonâs Shanks
By Sharon Trefny
Serves 5
Cook time 6 hours
5 Lamb Shanks
1 Qt beef broth
1 ½ C Tinto del Sol (red table wine from Santa Fe Vineyards)
1 ½ C carrots
1 ½ C celery
3 parsnips
1 yellow onion
2 T rosemary
Chop all vegetables to bite size chunks.
Add all ingredients into a 6 quart pan. Cover. Bring to a low boil. Turn heat to lowest temperature and simmer for 6 hours.
Serve with mixed green salad.