Autumn Olive Medley
Ingredients
- 4 lamb shanks
- 3 tablespoons olive oil
- salt and pepper
- 2 large shallots
- 1 fennel bulb
- 1 softball-sized celery root (celeriac)
- 3 cloves garlic
- 1 bay leaf
- 1 teaspoon dried bouquet garni
- 2 cups young red wine
- 2 cups veal or beef broth
- 1 cup green olives, pits in
- 1/2 cup sundried tomatoes in oil
- 1 splash Ricard or Pernod (optional)
- finely grated zest of 1 lemon
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