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Lamb Osso Buco With Tapenade


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3/4 cup extra-virgin olive oil

6 garlic cloves, crushed

6 thyme sprigs

1 rosemary sprig, leaves only

4 meaty lamb shanks (6 pounds total), cut crosswise into thirds

Salt and freshly ground pepper

1 medium onion, coarsely chopped

1 small fennel bulb—trimmed, halved lengthwise, cored and coarsely chopped

1 small carrot, finely chopped

1 1/2 cups dry white wine

3 flat-leaf parsley sprigs

Strips of zest from 1/2 lemon

1 bay leaf

3 cups lamb stock or beef stock, or 11/2 cups canned beef broth mixed with 1 1/2 cups water

1 anchovy fillet, mashed

1 garlic clove, halved

1/4 cup extra-virgin olive oil

1/2 cup Niçoise olives (about 4 ounces), pitted and chopped

1 tablespoon fresh lemon juice

1 tablespoon chopped flat-leaf parsley

1 teaspoon capers, rinsed

1 tablespoon extra-virgin olive oil

2 tablespoons minced shallots

1 teaspoon minced garlic

1 teaspoon thyme leaves

2 cups fresh shelled or frozen beans (about 10 ounces), such as black-eyed peas or cranberry beans

2 cups water

1/2 teaspoon salt

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