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Serves : 2

How to Make It

Step 1    

Heat 2 tablespoons of the olive oil in a large enameled cast-iron casserole. Season the lamb shanks with salt and pepper, add them to the casserole and brown well on all sides, about 8 minutes. Transfer the shanks to a plate.

Step 2    

Preheat the oven to 350°. Add the unpeeled garlic cloves, celery, carrots and onion to the casserole and cook over moderate heat, stirring occasionally, until golden brown, about 8 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the wine and boil over high heat until the liquid is very syrupy, about 15 minutes.

Step 3    

Return the shanks to the casserole and add the stock and orange zest. Bring to a simmer. Cover the casserole and braise the shanks in the oven for about 2 hours, or until the meat is very tender; turn the shanks from time to time as they cook.

Step 4    

Meanwhile, on a large rimmed baking sheet, toss the squash cubes with the remaining 1 tablespoon of olive oil. Season with salt and pepper and bake in the oven (along with the lamb) for about 1 hour, or until tender.

Step 5    

In a small bowl, mix the minced garlic with the parsley and lemon zest. Set the gremolata aside.

Step 6    

Remove the shanks from the oven and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Skim the fat from the surface of the sauce.

Step 7    

Return the sauce to the casserole, season with salt and pepper and bring to a boil over moderately high heat. Add the lamb shanks and squash and simmer just until warmed through. Add the cannellini beans, cover and remove from the heat. Let stand for a few minutes to allow the flavors to blend.

Step 8    

Spoon the vegetables and sauce into 2 large shallow bowls and set the lamb shanks on top. Garnish with the gremolata and serve.

Make Ahead

The recipe can be prepared through Step 6 and refrigerated for up to 2 days.

Suggested Pairing

A deep, rich, full-bodied Rh&ône red is the perfect mate for this lamb.

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