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You might like this Braised Lamb Shanks with Spiced Quince recipe by Mike Isabella. Check it out. When I was growing up, my family rarely ate beef, but lamb was usually on the table, which may be why I tend to cook with it nowadays. The shank is one of my favorite cuts and is quite inexpensive. Although it takes a long time to cook, it has a delectably rich, buttery flavor and usually falls off the bone. Caramelizing the shanks before putting them in the oven further enhances the flavor of this dish. Lamb pairs well with fruit, and I usually braise in the fall and early winter when quince are in season. Looking like a cross between a pear and an apple, quince becomes sweet after cooking. If you cannot find quince, substitute apples or pears (see Variations). Although the amount of meat may seem large, at least half of each shank is bone. View the complete recipe online at http://www.atkinschefrecipes.com/recipes/braised-lamb-shanks-with-spiced-quince And visit www.atkinschefrecipes.com for more great meal ideas.