For the Lamb

• 6-8 lb leg of lamb, bone-in, but with shankbone removed
• 10-12 cloves of garlic, peeled
• 8 oil-packed anchovies
• ½ cup extra virgin olive oil
• 1 large onion, rough chopped
• 1 carrot, rough chopped
• 4 ribs celery with green tops, rough chopped
• 1 cup white wine
• 1 qt chicken stock or water
• 1-2 bay leaves
• salt
• pepper

For the Minted Cannellini Beans

• 4 cups cooked cannellini beans (or canned)
• 1 bunch fresh mint leaves, picked and washed
• olive oil
• salt
• pepper

For the Gremolata

• ¼ cup flat-leaf parsley, minced
• 1 tbsp garlic, minced
• 1 tbsp grated lemon zest

Lamb

1. Preheat oven to 275º 
2. Process the garlic and anchovies with a ½ cup olive oil in a food processor/blender to make a coarse paste
3. With a paring knife, make ½" slits in the lamb on both sides. Push the garlic-anchovy puree into the slits and spread the rest over the lamb. Season with salt and pepper
4. Place the vegetables in a roasting pan with bay leaves and sit the lamb on top of them. Add enough wine and stock mixture to the pan to come to a depth of ½"
5. Place lamb in oven uncovered. As the lamb begins to brown (3 hrs), loosely cover it with foil. Cook the lamb until it is very tender, about 7 hours (NOTE:  it may take 6-9 hours, depending on the leg’s weight)
6. Remove the lamb from the pan, strain the pan juices, and discard the vegetables. Skim the fat from the pan juice and taste for seasoning.  The lamb will be very tender and easy to pull off the bone, and can be carved or simply pulled apart into hunks

To Serve,

1. place ½ cup minted cannellini beans in a soup bowl, slice the lamb over, add some pan sauce, and sprinkle with gremolata

Minted Cannellini Beans

1. Heat the cannellini beans just before serving.  Place the mint leaves in a blender with 2 tbsp olive oil and bit of water
2. Process until mint is finely chopped. Add the mint puree to the beans and season with salt and pepper

Gremolata

1. Combine the parsley, garlic and lemon zest in a small bowl
2. Use as a garnish