Start by cutting the lamb into even sections. Season both sides with (2 tbsp)olive oil, thyme, minced garlic, and black pepper. Coat both sides with Dijon honey mustard and dip the planks in flour and set aside.
Chop up your onion, celery and carrots.
Preheat your cast iron pan to medium heat. Line your cast iron pan with (2 tbsp) olive oil and unsalted butter. Once butter has melted, add your onions, carrots and celery to the pot and cook them down a little until they have 'danced' with the olive oil and butter enough to where they are sautéed well.
Preheat your oven to 170º F. Pan sear the lamb with the onions, carrots, and celery until it is partially cooked. Add your white white, let it cook for 2 minutes Then add your beef stock, and tomato paste, cover at let it cook for only 5 minutes. Place the entire pan in the oven and let it slow cook for 2 hours.
Wash, peel and chop your potatoes and cook them in water even with the potatoes until the potatoes are just soft enough to have a fork pierce through each one. Drain the water. Mash the potatoes well and season with ghee, garlic powder, cream cheese salt and white pepper.
Chop up your bundle of parsley and place them in a bowl. Zest one lemon on top of your parsley. Add your olive oil, minced garlic and Himalayan salt and mix well.
Pair your full entrée (Lamb Osso Bucco, mashed potatoes and gremolata) together and enjoy!