Braised Lamb Shanks with Fennel

Ingredients

• 3 fennel bulbs, tops trimmed and quartered, ends still attached
• 1 head garlic, peeled (about 15 cloves)
• 1 teaspoon freshly ground pepper
• 2 teaspoons kosher salt
• 4 tomatoes, chopped, or three 15-ounce cans, drained and chopped
• 1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon dried
• ¼ cup olive oil
• + 4 more ingredients
• • 1 cup chicken broth
  • 1 onion, finely chopped
  • 1 cup dry white wine
  • 6 lamb shanks

In a roasting pan, toss the fennel, 2 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Set aside. Dry the lamb shanks on paper towels and season with the remaining salt and pepper. In a Dutch oven, heat the remaining oil over medium-high heat. Brown the lamb until...

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