Lamb Shanks With Olives And Capers

By Sunset
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Ingredients

6 lamb shanks (about 6 lb. total)

1 jar (4 oz.) capers, drained

1 1/2 cups pitted green olives in brine such as Picholine (see notes)

1/4 cup fresh rosemary leaves or 3 tablespoons dried rosemary

1 bottle (750 ml.) dry white wine

2 teaspoons fresh-ground pepper

2 teaspoons grated lemon peel

3 tablespoons lemon juice

Lemon Couscous

About 3 cups watercress sprigs, rinsed and crisped

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