Preheat oven to 300 degrees. Put the olive oil, shallots, and garlic in a large roasting pan, cover with a lid, and place in the oven. Roast for about 1 hour or until the shallots and garlic are soft to the touch. Remove the pan from the oven and place on the stovetop over high heat. Season the shanks with salt and pepper. Place the flour on a large plate and dredge the lamb in it. Place the shanks in the pan and sear both sides well, about 2 minutes on each side. Add the wine and reduce over high heat by about half. Add the stock, vinegar, cherries, and thyme, cover with a lid, and place in the oven. Cook until tender, 1 to 1 1/2 hours. Remove the pan from the oven and season the broth to taste with the salt and pepper. Place the lamb on a serving platter. Slice and serve hot with the sauce spooned over. Per serving: 197 Calories (kcal); 5g Total Fat; (24% calories from fat); 2g Protein; 31g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 12 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 136.4mg||5 %|
|Potassium 170.3mg||4 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 13.4g|
|Protein 1.4g||2 %|
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Calories per serving: 132
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