| 1. | Preheat oven to 375 degrees |
| 2. | On medium-high heat, heat a heavy-bottom pot or casserole that is large enough to accommodate all the lamb in a single layer. Liberally season the lamb with salt and pepper. Add the oil to the pan. When the oil just begins to sizzle, carefully lay all the lamb into the pan. |
| 3. | Reduce the heat to medium and continue to sear for approximately 5 minutes. Turn each piece over and do the same for the other side. |
| 4. | Remove the lamb and temporarily reserve on a plate or platter. Discard ¾ of the oil, leaving ¼ cup remaining in the pot. |
| 5. | Return the pot to medium-high heat and add the vegetables. Season the vegetables with salt and pepper. Sweat them until lightly browned. Add the tomato paste and wine. Simmer until slightly thickened, stirring often to avoid scorching. |
| 6. | Return the lamb to the pot in a single layer. Add the stock. The lamb should be submerged half way. Add more stock if necessary. Add the bouquet garni and cover with a tight fitting lid. |
| 7. | Braise in the oven for 2 hours. Remove the cover and cook for an additional 20 to 30 minutes. The meat should be tender and nearly fall off the bone. |
| 8. | For best results, refrigerate the lamb in its own braising liquid overnight. To reheat, cover and place in an oven preheated to 400 degrees for 20 minutes. |
| 1. | Zest the lemon and orange onto a sheet pan lined with parchment. Dry in a warm open place for 1 day or overnight. When the time has elapsed, mix the zest, Parmesan and fresh thyme. |
| 2. | Sprinkle the gremolata on the lamb when serving. |