Autumn Olive Medley

By Food52
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4 lamb shanks

3 tablespoons olive oil

salt and pepper

2 large shallots

1 fennel bulb

1 softball-sized celery root (celeriac)

3 cloves garlic

1 bay leaf

1 teaspoon dried bouquet garni

2 cups young red wine

2 cups veal or beef broth

1 cup green olives, pits in

1/2 cup sundried tomatoes in oil

1 splash Ricard or Pernod (optional)

finely grated zest of 1 lemon

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