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1
Preheat the oven to 300.
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2
Season the lamb shanks with salt and pepper.
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3
Heat 1/4 cup of the olive oil in a large enameled cast-iron casserole.
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4
Working in batches, cook the lamb shanks over moderate heat, turning often, until well browned on all sides, about 12 minutes; transfer to a platter.
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5
Pour off any fat from the casserole and add the remaining 2 tablespoons of olive oil.
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6
Add the carrots, celery and onions and cook over moderate heat until the vegetables start to brown, about 8 minutes.
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7
Stir in the tomato paste, then add the wine, scraping up the browned bits from the bottom.
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8
Stir in the bay leaves and peppercorns.
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9
Return the lamb shanks to the casserole and add the stock.
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10
Bring to a boil, cover and bake the shanks in the oven for about 3 hours, or until the meat is very tender.
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11
Transfer the shanks to the platter and remove the meat from the bones.
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12
Put the meat in a bowl and cover with a damp towel.
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13
Strain the sauce into a large saucepan, pressing on the vegetables to extract as much liquid as possible.
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14
Boil the sauce over high heat until it is thick enough to coat the back of a spoon, about 25 minutes; season with salt and pepper.
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15
Return the lamb to the sauce and rewarm over moderate heat.
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16
In a small bowl, mix the parsley with the lemon zest and garlic.
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17
Spoon the lamb stew over the Morel and Sweet Pea Risotto, sprinkle with the gremolata and serve.
