Braised Lamb Shanks with Spring Vegetables and Spring Gremolata

Ingredients

• 6 servings all purpose flour 
• 8 ounces slender baby carrots trimmed peeled
• 2  bay leaves 
• 2 tablespoons butter ()
• 2 cups carrots peeled finely chopped
• 1.3 cups celery finely chopped
• 3 ounces pea tendrils fresh
• 2 tablespoons mint leaves fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 1 tablespoon garlic fresh green minced
• 3  garlic cloves minced
• 6 pound lamb shanks 
• 1 tablespoon lemon zest packed finely grated ()
• 3 cups low-salt chicken broth 
• 2 tablespoons olive oil extra-virgin
• 3 cups onions finely chopped ( 2 medium)
• 6  parsley sprigs fresh italian
• 1.5 cups sauvignon blanc white wine dry white
• 8 ounces sugar snap peas 
• 1 tablespoon tomato paste generous ()

Equipment

• bowl
• frying pan
• pot
• slotted spoon
• tongs
• immersion blender

Directions

1. Sprinkle lamb shanks generouslywith salt and pepper; dust with flour.
2. Heat oil in heavy large deep pot overmedium-high heat. Working in 2 batches, ifnecessary, add lamb to pot and cook untilbrowned on all sides, turning often, about10 minutes per batch.
3. Transfer lamb tolarge bowl.
4. Add onions, carrots, and celeryto same pot; sauté until vegetables beginto soften, about 10 minutes.
5. Add garlic andtomato paste; stir 1 minute. Stir in broth,wine, parsley, thyme, and bay leaves.Return lamb to pot; bring to boil (liquid maynot cover lamb completely). Reduce heat tomedium-low; cover and simmer until lambis very tender and begins to fall off bones,turning occasionally, about 3 hours.
6. Using tongs, transfer lamb to platter.Discard bay leaves and parsley sprigs.Spoon off fat from surface of pan juices;discard. Using immersion blender, pureepan juices until almost smooth. Season withsalt and pepper. Return lamb shanks to panjuices. DO AHEAD: Can be made 1 day ahead.Cool slightly. Chill uncovered until cold,then cover and keep chilled.
7. Mix all ingredients insmall bowl. DO AHEAD: Can be made 2 hoursahead. Cover and chill.
8. Bring large pot of saltedwater to boil.
9. Add potatoes; cook untiltender, about 18 minutes. Using slottedspoon, transfer potatoes to medium bowl.
10. Add carrots to same pot; cook until tender,about 5 minutes. Using slotted spoon,transfer carrots to bowl with potatoes.
11. Add sugar snap peas to same pot; cook1 minute.
12. Drain.
13. Add to bowl with potatoesand carrots. DO AHEAD: Can be made 2 hoursahead.
14. Let stand at room temperature.
15. Bring lamb and pan juices to simmerover medium heat until heated through.
16. Meanwhile, melt butter in largenonstick skillet over medium-high heat.
17. Add all vegetables; sauté about 5 minutes.Season with salt and pepper.
18. Transfer lamb and pan juices to largeplatter or bowl. Surround with vegetables;scatter pea tendrils over vegetables.
19. Sprinkle lamb with gremolata and serve.
20. Green garlic has a moredelicate flavor than mature garlic. The topsof green garlic look like green onions; theroot ends are white and light purple. Lookfor green garlic at farmers’ markets duringthe spring months.
21. With the braised lamb,pour an earthy Côtes du Rhône. We likethe black-cherry flavors of the C&écile
22. Chassagne 2006 Séguret ($14).