Lamb shanks Hestia with cucumber raita from Cooking Light Complete Cookbook: A Fresh New Way to Cook by Cooking Light Magazine

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Notes about this recipe

  • rionafaith on November 17, 2016

    I halved the ingredients and only made 2 shanks, but after tasting this I probably should have just made the whole recipe for tons of leftovers. It's GOOD. I used marsala wine, and canned crushed tomatoes with basil for the tomato sauce. The golden raisins just kind of melt into the sauce and really make the dish special. I did NOT make the cucumber raita (and after eating the dish I'm glad, as I don't think it would have been the best combination).

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