4 lbs boneless lamb shoulder, cut into spoon-size pieces
1 Tsbp salt
½ tsp ground white pepper
2 qts chicken or vegetable stock
1 bay leaf
1 sprig fresh thyme
3 fresh parsley stems
4 cups (two 10-ounce bags) pearl onions, blanched and peeled
2 cups potatoes, peeled and cut into spoon-size pieces
2 cups celery, cut into spoon-size pieces
2 cups carrots, cut into spoon-size pieces
2 cups parsnips, cut into spoon-size pieces
2 cups turnips, cut into spoon-size pieces
10 Tbsp Gremolata (recipe follows)
Season the lamb with salt and pepper.
Heat the stock in a medium stockpot to a simmer and adjust seasoning with salt and pepper as needed. Place the lamb in a second medium pot and pour the heated stock over it. Bring to a simmer, stirring from time to time and skimming as necessary to remove impurities. Simmer for 30 minutes.
Add the bay leaf, thyme sprig, parsley stems, onions, potatoes, celery, carrots, parsnips and turnips. Continue to simmer until the lamb and vegetables are tender to the bite, 20 to 30 minutes more.
Remove the bay leaf, thyme sprig and parsley stems. Garnish each serving with 1 tablespoon of the Gremolata and serve.
Makes a little over 1 cup
¾ cup (about 3 slices) fresh bread crumbs
Zest of one orange
Zest of two lemons
1 garlic clove, minced
Toss the ingredients together, ensuring everything is properly minced.