Active Time
45 MIN
Total Time
3 HR 15 MIN
Serves : 6

How to Make It

Step 1    

Preheat the oven to 325°. Using a sharp knife, make deep slits all over the lamb and fill each slit with a garlic slice. Season the lamb with salt and pepper.

Step 2    

In a large enameled cast-iron casserole, heat the olive oil. Add the lamb and cook over moderate heat, turning, until the roast is browned and crusty, about 12 minutes. Transfer the lamb to a plate and pour off the fat in the casserole.

Step 3    

Add the pearl onions and cook over low heat until lightly browned, about 5 minutes. Add the wine and scrape up any browned bits from the bottom of the casserole. Add the stock, tomatoes, rosemary sprig and lemon zest strips and bring to a boil. Return the lamb and any accumulated juices to the casserole and cover.

Step 4    

Transfer the covered casserole to the oven and braise the lamb for 1 1/2 hours, until the meat is nearly tender. Add the carrots and fennel wedges, cover and braise for about 45 minutes longer, until the vegetables and lamb are tender.

Step 5    

Transfer the lamb and vegetables to a platter and cover with foil. Discard the rosemary sprigs and lemon zest. Boil the braising liquid over high heat until it is reduced by half, about 15 minutes.

Step 6    

Meanwhile, in a small bowl, toss the parsley with the crushed red pepper flakes, chopped rosemary, minced lemon zest and the minced garlic.

Step 7    

Discard the strings from the lamb and slice the meat. Transfer to a platter and garnish with the parsley-lemon gremolata. Serve with the sauce and vegetables.

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