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Thanks for sharing this recipe, it was my guideline to creating a very special dish. I didn't follow your recipe all the way to the end but it did give me inspiration. I used a local brew, seasoned the flour with thyme and s&p, and added leftover carrots that were cooked in an orange marmalade glaze, used the parsnips but not the rutabagas, added lots of garlic and cooked in a slow oven for 5 hours the first day then removed and chilled overnight, skimmed the fat and cooked some more. Served over creamy polenta, this was fabulous!

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Trinkets February 24, 2009

I made this with BEEF shanks, in my quest for finding an alternative to osso-bucco. The whole family enjoyed it with the exception of the parsnips. (I KNEW not to put in rutabagas, and replaced them with red potatoes.) That is a matter of personal taste and I myself liked the dish "as is".

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Marietta Mary Lou February 19, 2006

The very best!! What a fantastic recipe! There were only three of us for dinner, so I cut the recipe in half. It was so wonderful that I'll be preparing it this weekend for guests! Thanks so very much for sharing!!!

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Jan Waters June 24, 2004

Tried this recipe, but instead of shank, I used a whole leg. Roasted at high temp for 30 minutes. Then added the Guinness et al. Also omitted the beef broth. But substituted one half bottle of Guinness. (other half goes to the Chef :)) Awesome!! Thanks for the tips!

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robin lane March 12, 2004
Lamb Shanks in Guinness With Country Vegetables