Yield
4 servings (serving size: 3 ounces lamb, 1 cup bean mixture, and 1 tablespoon gremolata)

Because the meat is taken off the bones, try to find large, meaty lamb shanks. To complete the menu, just add a green salad. Gremolata, a mixture of parsley, lemon, and garlic, is the traditional garnish for osso buco (an Italian dish). Here we've added fennel fronds because fennel is used in the dish.

How to Make It

Step 1

To prepare the fennel gremolata, combine first 4 ingredients in a small bowl, and set aside.

Step 2

To prepare beans, sort and wash dried beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.

Step 3

Trim fat from lamb. Combine rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Rub surface of lamb with rosemary mixture. Heat oil in a large Dutch oven over medium-high heat. Add lamb; cook 10 minutes, browning on all sides. Remove from pan. Add fennel bulb, carrot, fennel seeds, garlic, and leeks; cover, reduce heat, and cook 10 minutes, stirring frequently to deglaze pan. Stir in broth and wine, scraping pan to loosen browned bits. Return lamb to pan; add beans, 1 tablespoon fennel fronds, thyme, and tomatoes. Bring to a boil. Cover; reduce heat. Simmer for 1 hour and 15 minutes or until lamb is tender; discard thyme. Remove the lamb from pan; cover and keep warm.

Step 4

Simmer the bean mixture, uncovered, 10 minutes. Sprinkle bean mixture with 1/8 teaspoon salt and 1/8 teaspoon pepper. Remove lamb from bones. Divide the lamb among 4 shallow bowls, and serve with bean mixture and fennel gremolata.

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