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Mongolian Lamb

1 lb Sattler Farm Lamb Leg Steak
2 cloves garlic, crushed
4 green onions, chopped
¼ cup soy sauce
½ cup dry sherry
¼ cup sweet chili sauce
2 teaspoons sesame seeds
2 teaspoons sesame or olive oil
1 tablespoon corn starch
Cut leg steak into thin strips. In a mixing bowl combine soy sauce, dry sherry, and chili sauce. Heat a wok or frying pan, coating all sides with half of either oil. Stir fry the lamb until thoroughly brown, then set aside. Coat wok with other half of oil. Saute green onions and garlic until softened. Add marinade to wok and bring to a boil, and remove from heat. Mix corn starch with small amount of water. Stir into mixture. Return to low heat. Return the lamb to the mixture and stir to coat meat with the sauce. Sprinkle with sesame seeds and stir.

Moroccan Lamb

2 lb Sattler Farm Lamb Sirloin Roast
2 teaspoons paprika
3 teaspoons ground cinnamon
2 14 oz cans of diced tomatoes with garlic
1 tablespoon finely chopped parsley
Cut lamb in bite sized cubes. In a fry pan, cook the lamb well on all sides. Add the paprika and ground cinnamon and fry for a minute or until aromatic. Stir in the diced tomatoes and parsley. Bring the mixture to a boil, then simmer gently with the lid on for approximately 30 minutes, or until the lamb is tender. Serve with a sprinkle of parsley on top.

Slow Roasted Lamb Shanks

Sattler Farm Lamb Shanks, up to 4
½ cup olive oil
2/3 cup all-purpose flour
4 green onions, chopped
2 stalks celery, chopped
2 carrots, chopped
2 onions, chopped
12 cloves garlic, crushed
1 bay leaf
1 teaspoon whole black peppercorns
1 sprig thyme
1 sprig rosemary
1½ cups red wine
3 cups chicken stock
1 pinch sea salt
Preheat oven to 300 degrees. Heat the olive oil in a Dutch oven or metal roasting pan over a medium to high heat. Coat well with flour, shaking off any excess. Sear the shanks in the hot oil until well browned on all sides. Set shanks aside.
Add the green onion, celery, carrot, onion, and garlic to the Dutch oven. Cook until softened and lightly browned, stirring constantly, about 5 minutes. Season with the bay leaf, peppercorns, thyme, and rosemary. Add the red wine and chicken stock. increase heat to high and bring mixture to a simmer. Season with sea salt to taste. Place shanks in mixture.
Cover and place into the preheated oven. Back approximately 2½ to 3 hours, or until the meat is tender and falls easily from the bone. Remove the bay leaf and herb springs before serving with vegetables and sauce.

Hawaiian Lamb Chops

10-12 Sattler Farm Lamb Chops
2 cans of pineapple, drain and reserve
2 tbsp shortening
2 tsp cornstarch

1½ tsp dry mustard
½ – ¾ cup soy sauce
½ – ¾ cup vinegar
¾ cup brown sugar, packed

Preparing the marinade: Strain the pineapple juice into a bowl and reserve the pineapple. Stir the pineapple syrup, soy sauce, vinegar, and mustard together. Melt the shortening in a large skillet. Brown the chops over medium heat. Mix the sugar and cornstarch in a small saucepan and stir in the remaining marinade. Heat until boiling. Put the chops and marinade in a baking dish. Add the pineapple chunks to the dish. Bake for 1½ hours at 350 degrees.

Minted Lamb Chops

6 Sattler Farm Lamb Chops
½ cup mint jelly
1 tsp rosemary, crushed
1½ tsp salt
¼ tsp pepper

In a small saucepan over low heat, heat jelly and rosemary until jelly is melted; set aside. Salt and pepper the lamb chops on both sides and place on grill for 4 minutes on each side. Brush the chops with jelly and grill for an additional 2 minutes per side. Sprinkle with salt and pepper. Repeat brushing with jelly and turning until the chops areto desired doneness.
Alternative method: Mix ingredients and marinade the chops for 24-48 hours, then grill the chops to desired doneness.

Apple & Sage Lamb Chops

4 Sattler Farm Lamb Chops
1½ tsp rubbed Sage
1 tsp minced Garlic
1 tsp Thyme
½ tsp ground Allspice
½ tsp paprika

½ tsp salt
2 tbsp olive oil (for marinade)
1 onion, sliced
2-3 red apples, sliced
½ cup apple juice
1tbsp brown sugar

Mix sage, garlic, thyme, allspice, paprika, and olive oil, to make marinade. Pour the marinade over the lamb chops in a sealable container and marinade overnight. In a larg skillet, heat some olive oil. Remove the chops from the marinade and brown on both sides. Remove the lamb chops. Add the marinade and onion to the skillet and cook for 3-5 minutes; until onions are tender. Add in the apples, apple juice, brown sugar, and lamb chops. Bring to a boil. Reduce the heat, cover, and simmer until lamb is to desired doneness.

Almond Aprioct Lamb Chops

8 Sattler farm Lamb Rib Chops or Loin Chops; or
3-4 Sattler Farm Lamb Leg Steaks
1 jar (12oz) Apricot preserves
1 bottle (8oz) Russian salad dressing
¼ to ½ cup water (depending on how much sauce you would like)
1 envelope onion soup mix
¼ cup sliced almonds

Preheat oven to 350 degrees. Place lamb in shallow pan. Place preserves, salad dressing, water and onion soup mix in a bowl. Mix well. Pour mixture over the lamb. Bake in oven for 1 hour or until meat reaches desired temperature. Sauce should be reduced down and thickened a bit. If it is not, turn up heat and bake a little longer. Sprinkle almonds on top and bake another 15 to 20 minutes.

Honey Glazed Lamb Marinade

Sattler Farm Lamb Chops or Steaks
½ cup honey
½ cup chicken broth
2 tbsp olive oil

2 cloves chopped garlic
1 tsp dried oregano
½ tsp salt
¼ tsp pepper

Mix all ingredients together to create the marinade. Place chops in a sealable container. Pour marinade over the chops. Marinade the lamb chops in refrigerator for 4 hours or overnight. Grill or broil to desired doneness. Also great to cube for kabobs.

Rack of Lamb with Country Dijon Mustard Rub

2 or more Sattler Farm Lamb Rack of Ribs
olive oil
salt and pepper
Country Dijon Mustard

minced garlic
fresh rosemary
fresh thyme
Ritz Crackers

Get grill nice and hot. Coat the rack of ribs with olive oil. Salt and pepper the meat. Sear the rack on the grill (okay to blacken the bones). Remove from the grill and place the rack on a sheet pan. Rub the rack with Country Dijon Mustard. Smear on the minced garlic. Sprinkle on some fresh chopped rosemary and thyme. Roll Ritz Crackers to a powder in a plastic bag. Pat the crackers on the rack and bake to desired doneness (medium rare 135 degrees; medium 160 degress; well done 165 degrees). Great with red potatoes and brown sugar glazed carrots. Recipe compliments of Pat Rowland. Stop by Rowland’s Brewery for more great ideas.

Lamb Steak Teriyaki

2 Sattler Farm Lamb Steaks
1⁄3 cup soy sauce
1 tbsp brown sugar
¼ tsp ground ginger
¼ tsp nutmeg
2 tbsp lemon juice

In a small bowl, combine soy sauce, brown sugar, ginger, nutmeg, and lemon juice. Place the lamb steaks in a sealable container, pour the mixture over the lamb, and refrigerate overnight. Remove the steaks from the marinade and grill to desired doneness.

Hawaiian Lamb Mini-Kabobs

2 Sattler Farm Lamb Leg Steaks
2 cloves minced garlic
¾ cup French dressing
4-5 Slices quality bacon
1 can pineapple chunks
melted butter

Cut lamb steaks into ¾ inch cubes. Combine the French dressing and garlic in a sealable container and marinade in refrigerator overnight. Preheat the oven to 350 degrees. Cut bacon slices into 1 inch pieces. Cut the pineapple chunks in half. Preparing kabob: alternate lamb, bacon, and pineapple on a rounded toothpick. Continue until all lamb pieces have been used and place mini-kabobs on a baking pan lined with parchment paper. Brush kabobs with melted butter. Bake in the oven for 20 minutes or broil for 5 minutes with pan 5-8 inches from heat source. Serve hot. Makes approximately 60-70 kabobs.

Sweet & Spicy Rub

Sattler Farm Lamb Rib Chops,
Loin Chops or Steaks

¼ cup light brown sugar
¼ cup dark brown sugar
¼ cup granulated white sugar
2 tbsp kosher salt

2 tbsp chili powder
1 tsp cumin
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp dry mustard

To make the rub, mix all dry ingredients in a large mixing bowl until will blended. Set aside. Pat the meat dry with paper towels. Place the rub on a large plate and coat the meat completely with the rub; patting it into the meat so it sticks. Place olive oil in a pan and fry the meat to desired doneness.

On the Grill: Preheat grill on medium. Place the cops on the grill and close the lid. Grill the chops 2-3 minutes on each side for medium rare. Continue to grill if you like your meat well done.

Simple Crockpot Recipe for Leg of Lamb or Lamb Roast

Sattler Farm Lamb Leg of Lamb or Lamb Roast
Beef Base and Water
Mint Jelly, optional

Add 2 tablespoons of beef base to 1-2 cups of water, depending on size of the roast, and put into crock pot with lamb. Optional to coat meat with your favorite seasonings. Cook in crock pot for approximately 8 hours. Insert a meat thermometer into the thickest part of the meat, but away from any bone. Mab is done when thermometer reads 165 degrees F. Delicious when served with a salad, potatoes, and a vegetable. Serve mint jelly as a relish for added flavor.

Hawaiian Leg of Lamb or Lamb Roast

Sattler Farm Lamb Leg of Lamb or Lamb Roast
3 cans of pineapple
1½ tsp dry mustard
½-¾ cup soy sauce
½-¾ cup of vinegar
¾ cup of brown sugar, packed

Strain pineapple and reserve the pineapple. Stir pineapple syrup, soy sauce, vinegar, and mustard together in a bowl. Place lamb in a sealable container and pour marinade over the lamb. Cover the lamb and refrigerate for at least 4 hours. Mix the sugar and cornstarch in a saucepan and stir in the marinade. Heat mixture until it boils. Put the marinade and lamb in a crock pot. Add the pineapple. Cook on high up to 8 hours to desired doneness. Remove the leg from the crock pot, cut and remove the string, and let sit for 10 minutes so the lamb can absorb the flavors. Trim away the fat. Slice the leg. USing a slotted spoon, retrieve the pineapple from the crockpot, and place the pineapple on the leg when you serve.

Barbecued Lamb

3-4 lb. Sattler Farm Lamb Shoulder Roast
2 tsp salt
Flour for dredge
½ cup catsup
1 cup water

2 tbsp Wocrcestershire Sauce
2 tbsp Pepper Sauce
¼ tsp cayenne red pepper
1 large onion

Rub the roast with salt and dredge well with flour. Brown quickly in a 450 degree oven. Make sauce by combining the pan drippings with the catsup, water, Worcestershire sauce, Pepper sauce, and cayenne red pepper. Slice the onion and make a single layer on the bottom of the pan. Lay the roast on top of the onion. Pour the mied sauce over the lamb. Roast at 350 degrees until the lamb is tender. Baste approximately every 20 minutes so that the meat absorbs the sauce flavor. Cooking time will depend on the size of the roast. Roast should be done with the intereior temperature is 175-180 degrees.

Marinated Leg of Lamb

5-7 lb. Sattler Farm Lamb Leg of Lamb
2 cups wine vinegar
2 cups vegetable oil
2 cloves of garlic
1 bay leaf, crumbled

4 tsp salt
2 tsp rosemary
2 tsp sage
1 tsp pepper

Combine ingredients in a bowl. Place lamb in a sealable container and pour marinade over the lamb. Cover container and marinate in refrigerator for 24 hours. The lamb can be cooked in a crock pot with marinade on high for 6 hours or until desired doneness (med. rare 135 degrees; medium 160 degrees; well done 165 degrees and above). Lamb can also be roasted in the oven with marinade surrounded with potatoes.

Grilled Herbed Lamb Gyros

Sattler Farm Lamb Leg of Lamb
½ cup chopped parsley
1 tsp roseary leaves
2 tbsp oregano
8 cloves garlic, chopped
3 tbsp lemon juice
1 tbsp course salt
1 tbsp freshly ground pepper
¾ cup extra-virgin olive oil
½ cup chopped fresh mint (optional)
½ cup chopped fresh basil (chopped)

Tzatziki Sauce
1 medium cucumber, peeled and chopped
1 cup plain yogurt
1 tbsp olive oil
1 tsp lemon juice
½ teaspoon salt
1 tsp minced garlic
1 tsp oregano (optional)

Pita bread or flatbread of choice

Butterfly the leg of lamb and remove the fat, tough membranes. Combine the first 10 ingredients in a bowl and rub both sides of the lamb well. Place lamb in a covered container for 2-3 days. Remove from refrigerator 1 hour before cooking. Wipe off most of the herb mixture. Grill the lamb to desired doneness. (Option: bake 1 hour at 350 degrees or until brown on outside and finish on the grill). Combine all the Tzatziki sauce ingredients and chill for 2 hours to let flavors combine. Slice the lamb across the grain. Serve the lamb and Tzatziki sauce on warmed pita or flat bread. Can also be served with shredded lettuce, chopped tomatoes, chopped onions, and feta cheese.

Rigatoni with Lamb Ragu

3-4 lb. Sattler Farm Lamb Sirloin Roast or
6 Sattler Farm Lamb Shanks

2 tbsp olive oil
2 cups chopped onion
1 lb. small mushrooms, halved (option: canned)
4 cloves garlic, chopped
1⁄3 cup fresh basil, chopped

1 tsp chopped rosemary
½ cup dry white wine
2½ cups beef broth
1½ canned crushed tomatoes
Salt and Pepper
1¼ lb. rigatoni or penne pasta
Freshly grated Parmesan Cheese

Preheat over to 325 degrees. heat oil in a large pot over high heat. If using the shoulder roast, remove the fat and cut into large chunks. Sprinkle the lamb shaks or roast with salt and pepper. Add lamb tot he pot and brown on all sides. Transfer the lamb to a plate. Add onions, mushrooms, garlic, basil, rosemary, and red pepper, to the pot, and sauté until vegetables are tender. Return lamb to the pot. Add wine and boil until liquid evaporates. Add beef broth and tomatoes and return to a boil.

Transfer to an oven proof dish, cover, and bake for approximately 90 minutes until lamb is tender. Remove the lamb and cool 10 minutes. For the shanks, cut the meat off the bones in ½ inch pieces and discard the bones. For the roast, cut into ½ inch pieces. Return the meat to the sauce. Season to taste with salt and pepper. Note: the sauce can be made a day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium heat before continuing.

Cook pasta in a large pot of boiling salted water until tender, but still firm. Drain well. Transfer the pasta to a large serving bowl. Spoon lamb meat sauce over the pasta. Sprinkle parmesan cheese on top (optional).

Shepherd’s Pie

1 lbs. Sattler Farm Lamb Ground Lamb
1 tbs vegetable oil
1 large onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 cup beef broth
1 tbsp tomato paste
¼ tsp dried thyme
½ tsp dried oregano
1 cup frozen peas
2 lbs. russet potatoes, peeled and chunked
6 tbsp unsalted butter
½ cup milk
kosher salt to taste

Preheat oven to 375 degrees. Bring the potatoes to a boil in salted water. Cook potatoes until tender, about 20 minutes. In a large pan, heat the oil, onion, carrot, celery, garlic, and meat over a medium high heat. Cook until the meat is browned. Drain the fat and add the broth, tomato paste and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas. Pour the mixture into a 1½ quart baking dish. When the potatoes are cooked, drain, and mash with the butter, milk, and salt. Spread the potatoes over the meat mixture. Bake until potatoes are golden, about 30-35 minutes.


Lamb Meatballs

1 lb. Sattler Farm Lamb Ground Lamb
½ cup whole wheat bread crumbs
¼ cup milk
¾ tsp salt

¼ tsp pepper
1 beaten egg
½ tsp Worcestershire sauce
¼ cup chopped onion

Preheat oven to 400 degrees. Mix all ingredients. Shape into golf ball sized meatballs and place on parchment-lined baking sheets. Bake for 20 minutes or until golden brown.

Spiced Lamb Meatballs

2 lbs. Sattler Farm Lamb Ground Lamb
2 tbsp butter
1¼ cups finely chopped onions
1 tbsp minced garlic
1 tsp curry powder
1½ tsp ground cumin
1 tsp ground coriander

½ tsp turmeric
1 finely chopped jalapeno (optional)
1⁄3 cup chopped parsley
1 orange for juice and zest
2 eggs, beaten
½ cup whole wheat bread crumbs
salt and pepper to taste

Preheat oven to 375 degrees. In a large pan, sauté butter, onions, garlic, and jalapeno, until soft. Stir in curry powder, cumin, coriander, and turmeric. Season with salt and pepper. Cook for another minute until mixture is fragrant. Remove from heat and cool for a few minutes. Put lamb in a large mixing bowl. Add bread crumbs, eggs, onion mixture, 2 tablespoons of orange zest, 1 tablespoon of orange juice, and salt and pepper to taste. Thoroughly mix, form into golf ball sized balls, and place on parchment-lined baking sheet. Bake in oven for 20 minutes. Makes approximately 24.

Lamb Pizza

1 lb Sattler Farm Ground Lamb
½ tsp ground cinnamon
½ tsp cumin
½ tsp smoked paprika
½ tsp cayenne red pepper
1-2 tbsp garlic
¼ cup olive oil

16 oz container of favorite salsa
6 oz tomato paste
Favorite pizza toppings like onions, peppers,
olives, chopped tomatoes, parsley
Mozzarella or Feta cheese to taste
1 flat bread pizza crust

Mix the five spices with the olive oil. In a frying pan, heat the mixture and the ground lamb until the meat is browned. Thicken the salsa with the tomato past to make the pizza sauce. Spread the pizza sauce onto the pizza crust. Top the sauce evenly with the ground lamb. Then add your favorite toppings to your liking. Finish off with a layer of cheese, again as much as you like. Bake in a 350 degree oven until the crust is done and the cheese is melted.

Awesome Lamb Burgers

2 lbs. Sattler Farm Lamb Ground Lamb
2 tsp marjoram
2 tsp garlic powder
2 tsp seasoned salt
2 tsp black pepper

Mix all ingredients together in a large bowl. Make patties to desired size, grill, and enjoy!

Gyro Burger

1 lb. Sattler Farm Lamb Ground Lamb
1 tsp dried oregano
½ tsp garlic powder
½ tsp pepper
¼ tsp onion powder
¼ ground cumin
¼ tsp salt

Combine oregano, garlic powder, pepper, onion powder, cumin, and salt, in a large bowl. Add the lamb and mix well. Form into 4 patties. Grill over medium coals or broil about 5 minutes per side until desired doneness.

Optional yogurt sauce
¾ cup plain yogurt
½ medium cucumber, peeled and chopped
Green onion, thinly sliced

1 tbsp fresh or dried mint
¼ tsp grandulated sugar
¼ tsp garlic powder

Combine all ingredients in a bowl.

Best served on pita bread with chopped spinach and lettuce.

Hearty Lamb Chili

1 lb. Sattler Farm Lamb Ground Lamb
1 cup chopped onion
1 cup chopped celery
1 can (16 oz) tomato sauce
1 tbsp chili powder
½ tsp salt

¼ tsp crushed oregano
¼ tsp crushed dried basil
2 tsp sugar
1 cup uncooked elbow macaroni
1 can red kidney beans (optional)
8 oz salsa (optional)

Cook macaroni according to package directions. In a large sauce pan, cook ground lamb, onion, and celery, over medium heat until lamb is no longer pink. Drain well, and place in a large pot. Add macaroni and remaining ingredients and stir well. Simmer for 30 to 45 minutes, stirring occasionally. The salsa will add a zest to the chili, or can be omitted for a more traditional chili. This chili is thick and could be made without the macaroni and served over cooked rice.

Greek Casserole

2 lbs. Sattler Farm Lamb Ground Lamb
16 oz dried penne pasta
1 tbsp Greek seasoning
14 oz diced tomatoes with basil and garlic
1 cup shopped onion

3 oz sliced black olives (green work too)
½ cup chopped fresh parsley
1 tsp crushed garlic
4 oz crumbled feta cheese
2- 16 oz Alfredo sauce

Boil noodles until almost done. Brown the lamb with Greek seasoning. Drain and stir in undrained tomatoes, onions, olives, parsley, and garlic. Set aside. Spray slow cooker with non-stick cooking spray. Layer ½ the lamb mixture, ½ feta cheese, ½ pasta, and 1 jar alfredo sauce. Repeat. Cover and slow cook on low until pasta is tender.

Crock Pot Lamb Stew

1-2 lbs. Sattler Farm Lamb Stew Meat
8 cups water
2-4 tbsp beef base
Salt and Pepper to taste
3 large onions

¼ cup dry red wine (optional)
1 lb. carrots (sliced or chunked)
6-8 large potatoes (peeled and chunked)
Celery, Peas (optional)

Trim fat from lamb stew and brown; optional to roll in flour and brown in oil. Add beef base to water and heat in microwave for 1-2 minutes to dissolve the beef base. Add broth to crock pot. Add onions, carrots, potatoes, salt, pepper, and other optional ingredients you choose to use. Cook on high for 8 hours. Mix cornstarch as directed on cornstarch container for thickening stew to desired thickness.

Harvest Vegetable and Lamb Soup

1-2 lb. Sattler Farm Stew Meat or Cubed Shoulder Lamb
3 tbsp Oil
3 tbsp flour
1 large onion, halved, thinly sliced
1 cup thinly sliced mushrooms
2 cloves minced garlic
7 cups any broth
Salt and pepper to taste
1 14oz can diced tomatoes

2 cups winter squash, peeled & cut to ½ in. cubes
1 large baking potato, ¾ in. cubes, peeled if desired
2 large carrots, peeled, thinly sliced
1 stalk celery, thinly sliced
1 tsp dried basil
½ tsp dried thyme
4-5 cups swiss chard or kale, rinsed and chopped
1 ½ tsp Worcestershire sauce or soy sauce

Step 1. Heat the oil in a large heavy bottomed pot. Dredge the lamb in the flour, coating it lightly, then add it to the pot. Brown the lamb over medium high heat for 2 to 3 minutes. Add the onions, mushrooms, and garlic; cook for two minutes, stirring often. Add the broth. Lightly salt and pepper the soup, cover and simmer gently for 30 minutes.

Step 2: After 30 minutes, add the winter squash, potatoes, carrots, celery, and the herbs. If using kale add in with the vegetables, swiss chard in step 3. Cover and return to simmer for an additional 20 minutes.

Step 3: If using swiss chard, stir in the swiss chard, tomatoes, and the Worcestershire sauce or soy sauce, taste for more salt and pepper. Simmer for about 10 more minutes or until chard is soft.

Makes 8 to 10 servings. This soup is pretty flexible, can add 1 to 2 cups favorite cooked beans, pasta, parsnips, etc. Soup is better the second day.

Lamb Shank with Apricot

4 Sattler Farm Lamb Shanks
8 scallions or green onions, chopped
2 cloves garlic
2 tsp grated fresh ginger
½ tsp cumin
½ tsp paprika
¼ tsp cinnamon
¼ tsp cayenne pepper
¼ tsp crumbled bay leaves
1⁄8 tsp ground cloves
1 cinnamon stick

½ tsp smoked paprika
4 cups vegetable stock
½ tsp saffron threads
1 cup dried dried apricots
juice of 2 lemons
½ cup seedless prunes
Serve with: rice, noodles, or couscous
Drizzle with honey
Sprinkle with sliced almonds

Season the lamb shanks with salt and pepper. Heat olive oil in a pan and brown the shanks on all sides. Transfer the browned shanks to a bowl. Reduce the heat and add onions, garlic, ginger, cumin, paprika, cinnamon, cayenne pepper, bay leaves, cloves, cinnamon stick, and smoked paprika, to the pan and cook for one minute. Return the lamb shanks to the pan and add the vegetable stock and saffron. Cover and simmer for one hour. Then add apricots, lemon juice, and prunes, and simmer for an additional hour. Remove the shanks, separate the meat and return the meat to the pan. Serve over rice, noodles, or couscous. Drizzle with honey, and sprinkle sliced almonds if desired. Crock pot method: After browning the shanks, add all ingredients to the crock pot and cook on high for six hours. Remove the shanks, separate the meat and spoon out apricots and prunes. Serve over rice, noodles, or couscous. Drizzle with honey, clialntro, and sliced almonds.

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