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--Pour marinade mixture over shanks. --Let sit refrigerated covered for at least one hour, but overnight would be ideal. After Marination --Pour water over marinaded shanks until barely covered and cover tightly with foil. --Bake in preheated 425 degree oven for two hours. --After two hours, turn oven off and let sit in hot oven for another 30 minutes. After Braising --Separate shanks from sauce and set aside. At this point, rendered fat from lamb will be on top of braising liquid. If time permits, cool braising liquid down, which will make it easier to remove fat. If time does not permit, skim as much fat from the top as possible. --Place braising liquid in a pot and reduce by half.
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