Lamb Shanks With Fennel And White Beans

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2 tablespoons minced fennel fronds

2 tablespoons minced fresh flat-leaf parsley

1 tablespoon grated lemon rind

1 garlic clove, minced

3/4 cup dried navy beans or other small white beans

2 (1 1/2-pound) lamb shanks

1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons olive oil

1 cup chopped fennel bulb

1/2 cup thinly sliced carrot

1/2 teaspoon fennel seeds, crushed

3 garlic cloves, minced

2 leeks, trimmed, quartered lengthwise, and sliced

1 1/2 cups fat-free, less-sodium chicken broth

1/2 cup dry white wine

1 tablespoon chopped fennel fonds

3 sprigs fresh thyme

2 plum tomatoes, peeled, seeded, and chopped (about 1/4 pound)

1/8 teaspoon salt

1/8 teaspoon black pepper

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