gistfile1.json

{
   "title":"Braised Lamb Shanks",
   "advertiserId":1,
   "recipeId":"9431",
   "url":"/recipe/braised-lamb-shanks",
   "notes":"",
   "modified":"2012-07-10 18:28:16",
   "introduction":"<p>Braising is a wise choice of preparation for lamb shanks, as this cut is typically tough. The “low and slow” cooking process results in tender, juicy meat that just falls off the bone.</p>",
   "imageURL":"/wp-content/uploads/secure/USWM-App-Advertisement.jpg",
   "photoURL":"/wp-content/uploads/2011/12/64_1-150x150.jpg",
   "instructions":"<ol class=\"instructions\"><li class=\"instruction\">Heat 1 tablespoon of the coconut oil in a cast-iron skillet over medium heat.</li><li class=\"instruction\">Sear lamb shanks, one at a time, until evenly browned while seasoning with salt and pepper to taste.</li><li class=\"instruction\">After first shank is complete, add the remaining tbsp of coconut oil.</li><li class=\"instruction\">Place lamb shanks in a crock pot (slow cooker).</li><li class=\"instruction\">Sauté the onion and unpeeled garlic cloves in the skillet for 1–2 minutes, seasoning with salt and pepper.</li><li class=\"instruction\">Cover the lamb shanks with the sautéed garlic and onion.</li><li class=\"instruction\">Place the rosemary, thyme sprigs, and oregano in a securely tied piece of cheese cloth (“bouquet garni”).</li><li class=\"instruction\">Place bouquet garni in the crock pot, cover all with 1 cup of beef broth.</li><li class=\"instruction\">Slow cook for 3–4 hours on low heat.</li><li class=\"instruction\">Serve with onions and garlic on top.</li></ol>",
   "clickURL":"http://www.grasslandbeef.com/StoreFront.bok?affId=132863"
}