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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 6 Tbsp. unsalted butter
- 4 lamb shanks (about 7 ounces each, trimmed of fat)
- 7 oz. fat
- freshly ground pepper
- coarse salt
- 8 carrots (medium, cut in half)
- 2 turnips (small, peeled, quartered)
- 8 medium shallots
- 2 fresh bay leaves
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 7 cloves garlic
- 1 celery heart (quartered)
- 4 Tbsp. water
- 1/2 head cabbage (sweet young, shredded, blanched)
- 2 cups haricots verts (slender French string beans, blanched in boiling water for 1 minute)
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