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Lemony Braised Lamb Shanks and Spring Root Vegetable Stew with Fresh Dill
FOOD5218Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 4 lamb shanks (each about 1 lb.)
- 2 cups vegetable broth (homemade or purchased)
- 2 cups beef broth
- 8 oz. onion (thinly sliced)
- 1/2 carrot (small, cut into 1/4" dice)
- 2 bay leaves (small)
- 1 lemon (washed, preferably organic, unpeeled and chopped, seeds discarded)
- kosher salt
- 8 carrots (thin, with greens attached)
- 10 baby turnips (with greens attached)
- 12 radishes (with greens attached)
- 1 cup frozen edamame beans (I could not find favas, go figure!)
- 1/2 cup fresh peas (shelled, or frozen peas)
- 14 scallions (very thin, white and light green part only)
- 2 Tbsp. unsalted butter (divided)
- 2 Tbsp. Italian parsley (chopped)
- 8 Tbsp. fresh dill (chopped, divided)
- 1 Tbsp. lemon juice
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