Braised Lamb Shoulder With Potatoes And Fennel

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Nutrition per serving    (USDA % daily values)
CAL
606
FAT
94%
CHOL
27%
SOD
20%

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Ingredients for 6 servings

2 cups unsalted chicken stock, preferably homemade

1/2 cup fresh breadcrumb

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

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

5 tablespoons extra-virgin olive oil

1 sprig fresh sage , left whole

1 lb fingerling potato , scrubbed

3 fennel bulbs , trimmed, each cut into 8 wedges

2 tablespoons tomato paste

1 sprig fresh rosemary , left whole

4 garlic cloves , finely chopped

1 tablespoon whole coriander seed , crushed

fresh ground black pepper

4 plum tomatoes , peeled, halved, and cored

1 sprig fresh rosemary , finely chopped

coarse salt

8 garlic cloves , thinly sliced crosswise

1 sprig fresh sage , leaves finely chopped, plus

2 meyer lemons, thinly sliced crosswise

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