-
1
Toss the lamb osso buco in a large bowl with the crushed garlic, lemon zest, thyme leaves, rosemary leaves, cracked black pepper, and 2 tablespoons olive oil.
-
2
Cover, and refrigerate overnight.
-
3
Remove the lamb from the refrigerator 1 hour before cooking so it comes to room temperature.
-
4
After 30 minutes, season the meat generously with salt.
-
5
Reserve the garlic and any excess herbs that fall off the lamb.
-
6
Preheat the oven to 325F.
-
7
Heat a large Dutch oven over high heat for 3 minutes.
-
8
Pour in the remaining 3 tablespoons olive oil and wait a minute or two, until the pan is very hot, almost smoking.
-
9
Place the osso buco in the pan, and sear on all sides until nicely browned.
-
10
Depending on the size of your pan, you might have to sear he meat in batches.
-
11
(Do not crowd the meat or get lazy or rushed at this step.
-
12
Its very important that the meat sear to a deep golden brown on all sides.
-
13
This will probably take a good 15 to 20 minutes.)
-
14
When the shanks are nicely browned, transfer them to a braising pan.
-
15
They should sit flat, bones standing up, in one layer.
-
16
Turn the heat under the Dutch oven down to medium, and add the onion, fennel, carrot, thyme sprigs, bay leaves, and reserved garlic and herbs.
-
17
Stir often with a wooden spoon, scraping up all the crusty bits in the pan.
-
18
Cook 6 to 8 minutes, until the vegetables just begin to caramelize.
-
19
Add the white wine, turn the heat to high, and reduce the liquid by half.
-
20
Add the stocks and bring to a boil.
-
21
Pour the liquid over the shanks, scraping any of the vegetables that have fallen on the meat back into the liquid.
-
22
The stock mixture should almost cover the meat.
-
23
Tuck the parsley sprigs into the broth around the lamb.
-
24
Cover tightly with aluminum foil and a tight-fitting lid if you have one.
-
25
Braise in the oven for 2 1/2 to 3 hours.
-
26
To check the lamb for doneness, carefully remove the lid and foil and pierce a piece of meat with a paring knife.
-
27
When the meat is done, it will yield easily to the knife.
-
28
Taste a piece if youre not sure.
-
29
Turn the oven up to 400F.
-
30
Carefully transfer the lamb osso buco to a baking sheet and return them to the oven to brown for 10 to 15 minutes.
-
31
Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all their juices.
-
32
Skim the fat from the braising juices.
-
33
If necessary, reduce the broth over medium-high heat to thicken slightly.
-
34
Taste for seasoning.
-
35
Arrange the hot haricots verts and fresh shell bean ragout on a largewarm platter.
-
36
Place the lamb osso buco over the beans, and spoon lots of the braising juices over them.
-
37
Spoon some tapenade over each lamb shank, and serve the rest at the table.
-
38
For each type of bean, heat a small or medium saucepan over medium heat for 2 minutes.
-
39
Swirl 2 tablespoons olive oil into each pan and divide the onion, garlic, and 2 teaspoons thyme between them.
-
40
Saute over medium heat about 5 minutes, until the onion is translucent.
-
41
Add the shell beans (again, cooking each variety separately), and cook a few minutes, stirring to coat them in the oil.
-
42
Add salt and water to cover by 2 inches.
-
43
Simmer 10 to 15 minutes, until the beans are just tender.
-
44
(The cooking time will really depend on the beans.
-
45
Taste one to see if its done.)
-
46
Remove from the heat, and cool the beans in the cooking liquid.
-
47
While the beans are cooking, blanch the haricots verts in a large pot of salted boiling water 2 to 3 minutes, until tender but still al dente.
-
48
Transfer the haricots verts to a baking sheet to cool.
-
49
Drain the shell beans, reserving their cooking liquid.
-
50
Heat a large saute pan over high heat for 1 minute.
-
51
Swirl in 2 tablespoons olive oil, and add the haricots verts, diced shallot, and remaining 1 teaspoon thyme to the pan.
-
52
Season with 1/4 teaspoon salt and some pepper.
-
53
Cook 3 to 4 minutes, tossing to coat the haricots verts in the shallot mixture.
-
54
Add the shell beans, and stir gently, being careful not to crush the beans.
-
55
Add about 1/2 cup (or a little more if you like) shell bean liquid to moisten the ragout.
-
56
Taste for seasoning, and cook a few minutes, until the beans are hot.
-
57
Toss in the basil and chopped parsley at the last minute.
-
58
Chop two-thirds of the olives coarsely, and chop the remaining third finely.
-
59
Using a mortar and pestle, pound the garlic, anchovy, and half the capers to a paste.
-
60
Stir in the olives, remaining capers, parsley, and olive oil.
-
61
Season with a squeeze of lemon, to taste.
