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Lamb Stew


      4 lamb shanks
      2 tablespoons oil
      1/4 tsp. ground pepper
      1 large onion, chopped
      3 garlic cloves, minced
      16 ounces whole canned tomatoes
      1/2 cup beef broth
      1/2 cup dry red wine
      2 teaspoons dried rosemary, crushed
      2 carrots
      2 celery stalks
      1/2 cup orzo, or rice, uncooked
      4 teaspoons fresh lemon juice
      3/4 teaspoon salt
      2 tablespoons parsley, chopped


    Brown lamb shanks in oil in Dutch oven. Remove shanks and season with pepper. Cook  onion and garlic in same pan for about 5 minutes. Pour off drippings. Return shanks to  pan. Break up tomatoes; reserve. Add tomato liquid, broth, wine and rosemary to pan. Cover  tightly and simmer 1-1/2 hours or until meat is tender. Remove shanks; cut meat from bones  into small pieces. Skim fat from surface. Meanwhile cut carrots and celery into strips.  Add vegetables and orzo. Simmer, uncovered, 20 minutes or until vegetables are tender,  adding water if necessary. Add lamb, tomatoes, lemon juice, and salt; heat through.  Garnish with parsley.

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