Lamb Osso Bucco

Lamb Osso Bucco

3lbs - meaty lamb shanks cut crosswise
1cup - dry white beans
1/4 - cup flour
1/4 - tsp salt
Freshly ground black pepper
2tbs - olive oil
4tbs - lemon zest
6 - cloves garlic
4 - sprigs fresh oregano plus 1 tsp dried
3- sprigs Italian flat leaf parsley
13/4 - cups chicken stock
3 - cups water
3 - carrots, peeled and cut into 1/4 inch dice
1/4 - cup chopped fresh parsley

Soak beans in cold water for 6 hours.Preheat oven to 350 degrees. Toss flour, salt and pepper into bowl and dredge lamb, coating all sides. Heat oil in Dutch oven over medium high heat and brown meat on all sides. Remove the meat and pour off the fat.

Drain the beans and spoon them into the Dutch oven. Put lamb on top of beans and sprinkle with lemon zest. Crush 6 cloves of garlic and sprinkle over meat. Add the oregano, flat leaf parsley, water and stock. Heat to a boil. Cover and transfer to oven and bake until lamb and beans are tender,about 1 1/2 hours.

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