YIELD Makes 6 servings (about 10 cups)
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INGREDIENTS
| 2 | tablespoons olive oil |
| 4 | lamb shanks (about 1 pound each) |
| 2 | large onions, chopped |
| 5 | cloves garlic, minced and divided |
| 1 | can (28 ounces) Italian-style plum tomatoes, undrained and coarsely chopped |
| 1/2 | cup dry vermouth |
| 1‑1/2 | teaspoons dried basil |
| 1‑1/2 | teaspoons dried rosemary, crushed |
| 1 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1 | can (19 ounces) cannellini beans, rinsed and drained |
| 1‑1/2 | tablespoons balsamic vinegar (optional) |
| 2 | tablespoons chopped fresh Italian parsley |
| 1 | teaspoon grated lemon peel |
| Fresh lovage leaves and lemon peel twists for garnish | |
PREPARATION:
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