I love the delicate flavor and texture of fennel and kohlrabi, two non-starchy roots that are often overlooked. This recipe is not heavily spiced and freshness and quality are key here. We’re oven-braising with small amounts of liquids and it’s important to use a heavy pot, preferably cast iron with a heavy lid.


  • 2 grass-fed lamb shanks
  • Sea salt and freshly ground black pepper to taste
  • 3 TBSP coconut oil
  • 1 large fennel bulb, cut
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