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| Lamb Tagine |
Onions, peppers and potatoes on the bottom - olive paste and lemon zest on the shanks.
It should be cooked it in the oven for 20 minutes at 300f, then at 250f for about six hours, until the meat falls from the bone.
If you're sharp you'll notice that they are overdone (I cooked it for about 10 hours). I disrespected the lamb:( and there's so little left! Wahhhh.
