Name: Braised Lamb Shanks with Fennel and Baby Potatoes
Yield: 6 Servings
Ingredients: 1/2 teaspoon fennel seeds; 6 lamb shanks (about 1 pound each); Kosher salt and freshly ground black pepper; 4 tablespoons olive oil, divided; 4 garlic cloves, chopped; 2 anchovy fillets packed in oil, drained, chopped; 1 tablespoon chopped fresh thyme; 1 tablespoon tomato paste; 1 1/2 cups dry white wine or dry vermouth; 2 cups low-sodium chicken broth; 2 bay leaves; 2 large fennel bulbs (about 1 1/2 pounds total), cut into 1-inch wedges t; 1 pound baby red-skinned potatoes, halved; 1/2 pound medium carrots (about 3), peeled, cut into 3-inch lengths, halved lengthwise, if large; 1/4 cup pitted, halved green olives (such as Picholine or Lucques), divided; 1/4 cup coarsely chopped flat-leaf parsley; A spice mill (optional)

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Add the vegetables partway through braising to ensure they will have enough time to be infused with meaty flavor without overcooking. Serve with a loaf of your favorite crusty bread for sopping up the juices.

Recipe notes