Apricot Ancho Lamb Shanks

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Washington Post


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4 lamb shanks (3 to 4 pounds total)


1/2 teaspoon freshly ground black pepper, plus more as needed

3 large dried ancho chili peppers

2 tablespoons olive oil

2 large onions (2 pounds total), cut in half, then cut into thin half-moons

1 quart low-sodium beef broth

1 teaspoon dried thyme leaves

1 bay leaf

4 ounces (1/2 cup) dried apricots

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