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Braised Lamb Shanks With Fennel, Tomatoes, Turnips And Carrots

Nutrition per serving    (USDA % daily values)
CAL
1800
FAT
420%
CHOL
229%
SOD
35%

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Ingredients for 6 servings

Topping

1/2 cup chopped fresh parsley

1 tablespoon grated lemon peel

1 tablespoon grated orange peel

1 tablespoon minced garlic

1 teaspoon drained green peppercorns in brine, coarsely chopped

lamb

1 14 1/2-ounce can low-salt chicken broth

1 14 1/2-ounce can beef broth

1/2 cup plus 1/3 cup dry red wine

2/3 cup red currant jelly

2 teaspoons herbes de provence

2 teaspoons red wine vinegar

3 garlic cloves, minced

6 lamb shanks (each about 1 pound)

3 tablespoons olive oil

1 pound plum tomatoes, each cut into 4 wedges, seeded

2 large turnips, peeled, cut into 3/4-inch-thick wedges

2 large fennel bulbs, each cut into 4 wedges

3 large carrots, peeled, cut diagonally into 3/4-inch-thick slices

1 cup chopped leek (white and pale green parts only)

1/4 cup (1/2 stick) butter

1/3 cup all purpose flour

1 tablespoon tomato paste

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