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Lamb shanks with caramelized onions, from NY Times

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Lamb shanks with caramelized onions, from NY Times

Mandy | Sep 4, 2013 07:54 AM

I'm planning to make this today, but the recipe calls for cooking the shanks in the oven for two hours at 275 degrees. I've never cooked meat at such a low heat...pardon the dumb question, but is this safe? Thanks.

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