Ingredients

• 4 lamb shanks
  
• 3 tablespoons olive oil
  
• salt and pepper
  
• 2 large shallots
  
• 1 fennel bulb
  
• 1 softball-sized celery root (celeriac)
  
• 3 cloves garlic
  
• 1 bay leaf
  
• 1 teaspoon dried bouquet garni
  
• 2 cups young red wine
  
• 2 cups veal or beef broth
  
• 1 cup green olives, pits in
  
• ¹/₂ cup sundried tomatoes in oil
  
• 1 splash Ricard or Pernod (optional)
  
• finely grated zest of 1 lemon