Lamb Osso Buco with Shell Bean Ragout, Haricots Verts, and Tapenade

• 6 pounds lamb osso buco
• 6 cloves garlic, smashed
• Zest of 1 lemon
• 1 tablespoon thyme leaves plus 4 whole thyme sprigs
• 2 tablespoons rosemary leaves
• 1 tablespoon cracked black pepper
• 5 tablespoons extra-virgin olive oil
• 1 cup diced onion
• 1/2 cup diced fennel
• 1/4 cup diced carrot
• 2 bay leaves, preferably fresh
• 2 cups dry white wine
• 2 1/2 cups chicken stock
• 2 1/2 cups veal stock
• 4 flat-leaf parsley sprigs
• Haricots verts and fresh shell bean ragout (recipe follows)
• Tapenade (recipe follows)
• Kosher salt
• 1/4 to 1/2 cup extra-virgin olive oil
• 1/4 cup finely diced onion
• 2 teaspoons minced garlic
• 1 tablespoon thyme leaves
• 3 cups fresh shell beans, such as flageolets, black beans, black-eyed peas, limas, or cranberry beans
• 1/2 pound haricots verts, stems removed, tails left on
• 2 tablespoons finely diced shallot
• 2 tablespoons sliced opal basil
• 2 tablespoons chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 3/4 cup pitted Nicoise olives
• 1 small clove garlic
• 1 salt-packed anchovy, rinsed, bones removed
• 2 teaspoons salt-packed capers, rinsed, drained, and coarsely chopped
• 1 tablespoon chopped flat-leaf parsley
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, for juicing

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.

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Taken from www.epicurious.com/recipes/food/views/lamb-osso-buco-with-shell-bean-ragout-haricots-verts-and-tapenade-390950 (may not work)