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