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Ingredients

• 1 4-pound leg of lamb or lamb shoulder chopped into 1 inch pieces, or 8 meaty lamb shanks (about 1 1/4 pounds each), trimmed of excess fat
• 1/4 cup all-purpose flour
• 1/4 cup olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1/4 cup brandy
• 4 large, ripe tomatoes, chopped and juices retained
• 1 cup dry red wine
• 1 cup water
• 1/2 teaspoon ground allspice
• 2 bay leaves
• One 2-inch stick cinnamon
• Salt and freshly ground black pepper to taste
• 1 16oz box Orzo

Description

This Is A Succulent Dish. It's Another Amazing Recipe I Adapted From Stews, Bogs And Burgoos By James Villas. The Original Recipe Is For Braised Lamb Shanks. We Were Serving 8 At A…

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