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Spiced Ruby Lamb Shanks

['2 lemons', '8 lamb shanks (foreshanks), about 12 ounces each', 'Salt and pepper, to taste', '3 tablespoons olive oil', '8 cloves of garlic, peeled', '2 cinnamon sticks', '1 can (28 ounces) peeled plum tomatoes, chopped, with juices', '2 tablespoons each: tomato paste and honey', '2 cups ruby port wine', '1 cup beef broth', '3 sprigs fresh thyme (plus 2 to 3 large bunches, for garnish)', '2 bay leaves']

1. Blanch the lemons in boiling water for 2 minutes. Drain. Cut into 8 wedges each, discarding seeds.
2. Preheat the oven to 350°:F. Season the lamb with salt and pepper. Heat 2 tablespoons of the oil in a large, ovenproof casserole over medium-high heat. Brown the shanks well, 2 at a time, about 6 minutes each, turning. Remove to a plate. Pour the fat from the casserole and wipe clean.
3. Heat the remaining oil in the casserole over low heat. Add the lemons, garlic and cinnamon; cook for 2 minutes, stirring; crush the lemons slightly. Add the remaining ingredients; season with salt and pepper. Bring to a boil, reduce heat to low and cook for 2 minutes.
4. Return the lamb to the casserole, cover and bake for 1 hour. Uncover and bake until tender, about 45 minutes more, basting occasionally.
5. Remove the lamb to a large, shallow platter. Discard the cinnamon,thyme and bay leaves. Defat the sauce, then spoon it over the lamb. Garnish with the bunches of thyme.

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