Braised Lamb Shank With Spring Vegetables & Beans

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SF Gate

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Ingredients

Olive oil

1 bunch spring onions, sliced 1/2-inch thick, including most of greens

3 stalks celery, sliced 1/4-inch thick

2 tablespoons chopped fresh rosemary, or 2 teaspoons dried

3 1/2 pounds lamb shanks, about 3 to 4 shanks (See Note)

Salt and pepper to taste

1 cup dry white wine

3 cups low-sodium chicken broth

1/2 teaspoon dried oregano

3/4 pound fresh garbanzo beans or 1 1/2 pounds fava beans; or 1 1/2 cups cooked white beans, garbanzo beans or edamame

2 cloves garlic, finely chopped

6 ounces pea shoots (cut in 2-inch lengths), cleaned spinach leaves or trimmed and chopped Swiss chard leaves, thick stems removed

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