Braised Lamb Shanks with Fennel and Mustard


4 lamb shanks

1 tablespoon salt

½ teaspoon black pepper

1 tablespoon extra-virgin olive oil

1 yellow onion

2 celery ribs

2 carrots

1 teaspoon salt

2 teaspoons fennel seeds

1 teaspoon yellow mustard seeds

1 tablespoon tomato paste

½ cup white wine

2 cups chicken broth

4 sprigs thyme

2 sprigs rosemary

1 bay leaf

1 halved garlic bulb

1 tablespoon white wine vinegar

cup chopped parsley

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