Merlot-Braised Lamb Shoulder With Lemon Gremolata

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Ingredients

One 3-pound boneless lamb shoulder roast, tied

3 garlic cloves, thinly sliced, plus 1 minced garlic clove

Salt and freshly ground pepper

1/4 cup extra-virgin olive oil

1 cup pearl onions, peeled

2 cups Merlot or other dry red wine

1 cup beef stock

One 15-ounce can diced tomatoes, drained

One 3-inch rosemary sprig plus 1 teaspoon chopped rosemary

Two 1-inch-wide strips of lemon zest, plus 1 teaspoon minced lemon zest

3 medium carrots, cut into 2-inch pieces

1 fennel bulb, cut into 8 wedges attached at the core

1 tablespoon minced flat-leaf parsley

Pinch of crushed red pepper

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