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INGREDIENTS
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12 garlic cloves, 6 smashed, 6 finely chopped
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4 16-ounce lamb shanks, excess fat and silver skin trimmed
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½ cup fish sauce, divided; plus more for serving (optional)
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¼ cup vegetable oil
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5 medium shallots, thinly sliced
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2 tablespoons finely chopped cilantro stems
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6 dried bird chiles
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4 kaffir lime leaves or 2 teaspoons finely grated lime zest
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2 bay leaves
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4 cups homemade chicken stock or low-sodium chicken broth
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2 large fennel bulbs, quartered
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8 ounces small carrots, scrubbed, or larger carrots, scrubbed, cut into 3-inch pieces
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1 cup cilantro, Thai or sweet basil, and/or celery leaves, divided