Braised Lamb Shoulder With Potatoes And Fennel

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
1611
FAT
357%
CHOL
163%
SOD
33%

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Ingredients for 6 servings

1/2 cup fresh breadcrumbs

1 sprig whole fresh rosemary

1 sprig fresh sage, leaves finely chopped

5 tablespoons extra-virgin olive oil

1 (6-pound) lamb shoulder with 10 inches of shank bone left intact, trimmed

Coarse salt and freshly ground pepper

1 pound fingerling potatoes, scrubbed

3 bulbs fennel, trimmed, each cut into 8 wedges

3 ribs celery, cut on the bias into 1/2-inch pieces

1 tablespoon whole coriander seeds, crushed

4 plum tomatoes, peeled, halved, and cored

2 Meyer lemons, thinly sliced crosswise

2 cups homemade chicken stock, or canned low-sodium chicken broth

2 tablespoons tomato paste

4 cloves garlic, finely chopped, plus 8 cloves, thinly sliced crosswise

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