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Braised Lamb Shanks
Ingredients
- 2 tablespoons olive oil
- Four 3/4 to 1 pound each lamb shanks
- 3 teaspoons kosher salt
- One 28-ounce can whole tomatoes with liquid
- 1 yellow onion, finely chopped
- 1 fennel bulb, fronds and stalks removed, halved, cored, and thinly sliced
- 2 carrots, peeled and chopped into 1 1/2-inch lengths (optional)
- 4 garlic cloves, thinly sliced
- 1 lemon, halved
- 1 1/2 cups pinot noir
- 1 1/2 teaspoons finely grated peeled ginger
- 2 whole cinnamon sticks
- 1 teaspoon whole coriander seeds
- 1 teaspoon fennel seeds
- 3 tablespoons unsalted butter
- 12 mint leaves
- Parsley, for garnish (optional)
- Mashed potatoes, for serving (optional)
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