Braised Lamb Shank Orange Gremolatawith Tri Colore Bean Stew and Roasted

Preparation

Baking Directions:

Preheat the oven to 350F.

In a nonstick pan, cook pancetta over medium heat just until the fat is rendered.

Set the pancetta aside.

In a large pan, heat the oil.

Add onions, carrots, fennel and garlic.

Cook very slowly until very soft.

Transfer the vegetables to a roasting pan large enough to hold the lamb shanks in a single layer.

Season the shanks with salt and pepper.

Heat the oil in a large pan until very hot.

Sear shanks until browned.

Transfer the shanks and cooked vegetables to a roasting pan.

Add pancetta, red wine, veal stock, thyme, lemon and orange zest.

Cover roasting pan with foil and roast for 2 hours until the meat is tender.

Use the same liquid for the sauce.

Roasted Winter VegetablesCut carrots and parsnips in half, and then make a diagonal cut about a 1/4 inch thick.

Cut celery stalks the same way.

Put vegetables in a pan with olive oil.

Season with salt and pepper and roast in a 350F oven for 10-15 minutes until tender.

Orange GremolataZest the oranges first and then peel.

Remove orange segments and place in a bowl.

Add parsley, orange zest, garlic and extra virgin olive oil.

Mix well.

Tri Colore Bean StewSoak beans in water overnight.

Season with rosemary and simmer 25-30 minutes until tender.

Drain the water.

In a sauté pan, add extra virgin olive oil and sauté onion and garlic till golden brown.

Add beans and parsley, and sauté for 5 minutes.

While the beans are still hot, toss with parmesan cheese.

Salt and pepper to taste.

To assembleServe the shanks with the sauce spooned over them, the orange gremolata on top and the tri colore bean stew placed underneath.