From: Chef Pano Karatassos, Kyma Restaurant, Atlanta. Yield: 12 servings. 12 American Lamb shanks to taste, salt and pepper 3 Tbsp. olive oil 1/3 cup butter, melted 3 Tbsp. fresh thyme leaves 2 thyme bundles 6 cups chicken stock 21 cloves garlic, sliced 6 medium onions, sliced 3/4 cup fresh lemon juice 3 Roma tomatoes, blanched in hot water 1 minute, peeled, center and seeds removed; cut into 1/2" pieces 16 fava bean pods, cooked, cooled, shelled and thinly sliced as needed, fresh dill ...

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