-
1
Preheat the oven to 350 degrees.
-
2
Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking.
-
3
Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch.
-
4
Remove the lamb shanks with tongs to a plate and set aside.
-
5
Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes.
-
6
Add 2 1/2 cups of the wine and deglaze the pan.
-
7
Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes.
-
8
Taste for seasoning.
-
9
Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour.
-
10
Uncover and braise for 2 more hours, turning the shanks every 30 minutes.
-
11
Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes.
-
12
Discard the bay leaves.
-
13
Season to taste with salt and pepper.
-
14
While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic.
-
15
Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.
