Lemony Braised Lamb Shanks and Spring Root Vegetable Stew with Fresh Dill

Ingredients

• For the braised lamb shanks:
• 4 lamb shanks, each about 1 lb.
• 2 cups vegetable broth, homemade or purchased
• 2 cups beef broth
• 1/2 an 8 ounce onion, thinly sliced
• 1/2 small carrot, cut into 1/4" dice
• 2 small bay leaves
• 1 washed lemon, preferably organic, unpeeled and chopped, seeds discarded
• For the vegetables and to finish the stew:
• Kosher salt
• 8 thin carrots with greens attached
• 8-10 baby turnips with greens attached
• 10-12 radishes with greens attached
• 1 cup frozen edamame beans (I could not find favas, go figure!)
• 1/2 cup shelled fresh peas, or frozen peas
• 12-14 very thin scallions, white and light green part only
• 2 tablespoons unsalted butter, divided
• 2 tablespoons chopped Italian parsley
• 6-8 tablespoons chopped fresh dill, divided
• 1 tablespoon lemon juice

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