Lamb Shanks with Tomatoes and Fresh Herbs

Ingredients

• 2 ounces thinly sliced capocollo or pancetta
• ½ teaspoon freshly ground black pepper
• 2 teaspoons fresh thyme
• 2 teaspoons fresh rosemary
• 2 teaspoons salt
• 1 tablespoon grated lemon peel
• 3 tablespoons fresh parsley
• + 15 more ingredients
• • 1 ½ cups low-salt chicken broth
  • 2 cups canned diced tomatoes in juice
  • 2 cups dry white wine
  • 2 teaspoons fresh thyme
  • 2 small bay leaves
  • 3 lemon peel
  • 1 teaspoon fennel seeds
  • 6 garlic cloves
  • ½ cup celery
  • ½ teaspoon ground coriander
  • 1 teaspoon freshly ground black pepper
  • 1 cup carrots
  • 1 ½ cups onion
  • 3 tablespoons olive oil
  • 4 large lamb shanks

Mix first 6 ingredients in small bowl; rub all over lamb. Let stand 30 minutes. Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add lamb and sauté until brown, turning with tongs, about 12 minutes; transfer to plate. Reduce heat to medium. Add capocollo and st...

View full recipe at Epicurious