Garlic-Braised Beef Shanks

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with a celery salad. yum
Andrea Cutright   •  8 Nov   •  Report
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Ingredients for 6 servings

6 (1 1/2-inch-thick) beef shanks (6 pounds)

1 tablespoon salt

1 teaspoon black pepper

2/3 cup all-purpose flour

1 1/2 to 2 tablespoons extra-virgin olive oil

1 3/4 cups reduced-sodium beef broth (14 fluid ounces)

2 cups water

4 large heads of garlic, 1/4 inch of root end cut off and discarded to expose cloves

2 (4-inch-long) strips fresh lemon zest

8 fresh thyme sprigs

2 Turkish bay leaves or 1 California

3 celery ribs, cut diagonally into 1-inch pieces

3 large carrots, cut diagonally into 1-inch pieces

1 tablespoon fresh lemon juice, or to taste

Special equipment: parchment paper

Garnish: celery leaves

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