Braised Lamb Shanks With Fennel

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3 fennel bulbs, tops trimmed and quartered, ends still attached

1/4 cup olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground pepper

6 lamb shanks

1 onion, finely chopped

1 head garlic, peeled (about 15 cloves)

1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon dried

4 tomatoes, chopped, or three 15-ounce cans, drained and chopped

1 cup dry white wine

1 cup chicken broth

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