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Lamb Shanks with Wine and Caper Sauce

4 Lamb shanks
4 Cloves garlic
1/2 c White wine
2 ts Mixed mustard
2 ts Capers
2 tb Red currant jelly
1/2 c Cream
1/2 ts Salt
Freshly ground black pepper
1/4 c Chopped parsley

Place lamb shanks in a roasting dish.

Crush garlic, peel and scatter over shanks.

Bake at 180 C for 1 hour or until well cooked through and golden brown.

In a small saucepan heat wine, mustard, capers and jelly.

Bring to the boil. Add cream and simmer until sauce is reduced by half.

Add salt, pepper and parsley.

Serve with meat.

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