Slow-Roasted Lamb Shanks With Roasted Root Vegetables

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6 lamb shanks, about 14-ounces each

Salt and pepper to taste

1 onion

1 large turnip

1 carrot

2 celery ribs

1 whole head of garlic

1/4 cup olive oil

1 bunch thyme

1 rosemary sprig

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 tablespoon whole black peppercorns

1 bay leaf

3 parsley sprigs

1 bottle (750 ml) dry white wine

1 quart water, chicken broth or lamb stock

Roasted Root Vegetables (see recipe)

Chopped parsley for garnish (optional)

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