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The first really cold day of the year here, so I needed comfort food, and lamb shanks are definitely comfort food. These were absolutely divine - the meat was tender and just about fell off the bones, and the flavour was sensational. The only change I made was to substitute a local beer (after consultation with my partner, the beer connisseur of the house) for the Guinness as we didn't have Guinness and I wasn't prepared to go out into torrential rain and gales. Instructions were really easy to follow, and the parchment paper packages made a great presentation. I'm making this the next time my parents come for dinner. I just served the lamb with mash - didn't worry about any other vegies - and spooned a bit of the gravy from the shanks over the top of my potatoes - it tasted divine (I'm running out of superlatives here!). Thank you very much for sharing this - we're going to be making this recipe a lot over the winter.

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Nicole N March 03, 2006
Lamb Shanks Cooked With Guinness, in Paper