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1
Preheat the oven to 325.
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2
Using a sharp knife, make deep slits all over the lamb and fill each slit with a garlic slice.
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3
Season the lamb with salt and pepper.
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4
In a large enameled cast-iron casserole, heat the olive oil.
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5
Add the lamb and cook over moderate heat, turning, until the roast is browned and crusty, about 12 minutes.
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6
Transfer the lamb to a plate and pour off the fat in the casserole.
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7
Add the pearl onions and cook over low heat until lightly browned, about 5 minutes.
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8
Add the wine and scrape up any browned bits from the bottom of the casserole.
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9
Add the stock, tomatoes, rosemary sprig and lemon zest strips and bring to a boil.
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10
Return the lamb and any accumulated juices to the casserole and cover.
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11
Transfer the covered casserole to the oven and braise the lamb for 1 1/2 hours, until the meat is nearly tender.
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12
Add the carrots and fennel wedges, cover and braise for about 45 minutes longer, until the vegetables and lamb are tender.
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13
Transfer the lamb and vegetables to a platter and cover with foil.
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14
Discard the rosemary sprigs and lemon zest.
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15
Boil the braising liquid over high heat until it is reduced by half, about 15 minutes.
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16
Meanwhile, in a small bowl, toss the parsley with the crushed red pepper flakes, chopped rosemary, minced lemon zest and the minced garlic.
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17
Discard the strings from the lamb and slice the meat.
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18
Transfer to a platter and garnish with the parsley-lemon gremolata.
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19
Serve with the sauce and vegetables.
