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.

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Ingredients

  • 2 grass-fed lamb shanks
  • Sea salt and freshly ground
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