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4 Veal or lamb shanks
Well seasoned flour
1 Clove garlic; minced
3 tb Olive oil
1 c Canned consomme
1/4 c Dry white wine
2 tb Tomato paste
Rind of 1 lemon, cut into strips
3 sm Carrots; finely diced
1 tb Parsley; chopped
1/4 ts Dried marjoram; crushed
1/4 ts Dried oregano; crushed
1/8 ts Dried sage; crushed
Roll shanks in flour; brown with garlic in hot oil in skillet. Add remaining ingredients to slow cooker. Stir to mix. Add shanks. Cover pot and cook on LOW for 10 to 12 hours until shanks are tender. Garnish with parsley. Serve with pasta.
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