From: Chef/partner Mark Dommen, One Market Restaurant, San Francisco. Yield: 4 servings. 1 lamb hind shanks 3 medium carrots 2 medium onions 2 ribs celery 1 bulb fennel ¼ cup grape seed oil 4 Tbsp. fennel seed 4 Tbsp. coriander seed 1 bunch oregano 1 bunch thyme 1 bunch savory ½ cup tomato paste 1 bottle red wine 2 qt. brown chicken stock or light jus 1 large Meyer lemon, zest and juice to taste ½ cup oil-cured olives to taste, sea salt to taste, ...

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