Lamb Shin Stew

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 3 pounds lamb shins, each cut into a couple pieces by a butcher, if possible
• Kosher salt and freshly ground black pepper
• 6 cloves garlic, unpeeled
• 2 celery ribs, coarsely chopped
• 4 carrots (2 coarsely chopped, 2 cut into 2-inch segments and quartered lengthwise)
• 1 large onion, coarsely chopped
• 1/2 cup tomato paste
• 1 cup dry red wine
• 3 cups chicken stock
• 2 (1 x 3-inch) strips orange zest
• 1 medium rutabaga, peeled and roughly chopped into 1 1/2-inch pieces
• 1 medium turnip, peeled and roughly sliced or chopped into 1-inch pieces
• 2 parsnips, peeled and chopped into 1 1/2-inch pieces
• 2 tablespoons chopped parsley
• 2 cloves garlic, peeled and minced
• 2 teaspoons finely grated lemon zest

PREPARATION STEPS

1. Heat 2 tablespoons of olive oil in a large Dutch oven on medium high heat.
2. Season the lamb shins with salt and pepper, add them to the casserole and brown well on all sides, working in batches if necessary. Transfer the shins to a plate.
3. Add the unpeeled garlic cloves, celery, chopped carrots (half of your carrots, the other half are cut lengthwise to be used later in the recipe) and onion to the pan. Cook over medium heat, stirring occasionally, until golden brown, about 10 minutes.
4. Add the tomato paste and cook, stirring, about 2 minutes. Add the wine; boil over high heat until the liquid is very syrupy, about 5 minutes.
5. Return the shins to the pot and add the stock and orange zest. Bring to a simmer. Cover the pan, reduce the heat to low, and braise the shin for 3 hours, or until the meat is falling off the bone tender; turn the shins from time to time as they cook.
6. In a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"). Set aside.
7. Remove the shins from the pot and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Discard the vegetable pulp. Skim the fat from the surface of the sauce.
8. Return the sauce to the pan, season with salt and pepper and bring to a boil over moderately high heat. Separate the lamb meat from the bones. Add the lamb meat and roasted vegetables; simmer just until warmed through.
9. Garnish with the gremolata and serve.