Braised Lamb Shanks with Summer Gremolata

Braised Lamb Shanks with Summer Gremolata
Staff Writer
Braised Lamb Shanks with Summer Gremolata
Roger Morris

Braised Lamb Shanks with Summer Gremolata

A simple, hearty meal. Cook your lamb shanks over low heat for a fall-off-the-bones tender meal. Gremolata is an Italian condiment made up of fresh herbs and lemon zest. This recipe is part of a larger story; click here for the full story 

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6
Servings
436
Calories Per Serving
Deliver Ingredients

Ingredients

For the Gremolata

  • 3 Tablespoons chopped fresh mint
  • 2 Tablespoons panko breadcrumbs
  • 2 Tablespoons finely grated lemon zest
  • 1 Tablespoon finely chopped parsley
  • 1 clove garlic, minced

For the Lamb Shanks

  • 6 1- to 1½-pound lamb shanks
  • 4 cloves garlic, minced
  • 1½ Tablespoon tomato paste
  • 3 Cups chicken broth
  • 2 Cups finely chopped celery
  • 2 medium yellow onions, roughly chopped
  • Salt and pepper
  • All-purpose flour
  • Grapeseed oil
  • 3 Cups chopped carrots
  • 1 Cup dry white wine
  • 4-6 sprigs fresh Italian parsley
  • 4-6 sprigs fresh thyme
  • 3 bay leaves

Directions

For the Gremolata

Mix the mint, breadcrumbs, zest, parsley, and garlic in a small bowl. Cover and chill until ready to use, at least 2 hours.

For the Lamb Shanks

Season the lamb shanks generously with salt and pepper, then dust with some flour. Heat 3 tablespoons of the oil in a large heavy-bottomed pot over medium-high heat. Add the lamb (in batches so as to not overcrowd the pot) and cook until browned on all sides, turning often. Transfer the lamb to a plate. Add the onions, carrots, and celery to same pot and cook until the vegetables begin to soften, about 15 minutes. Add the garlic and tomato paste, stirring until the garlic is aromatic. Add the broth, wine, parsley, thyme, and bay leaves. Return the shanks to the pot. Bring to a boil, then reduce the heat to medium-low. Cover and simmer, turning every 45 minutes, until the lamb is tender and the meat begins to fall off the bones, about 3 hours.

Remove and discard the bay leaves and parsley sprigs. Transfer the lamb to a platter, and spoon off the fat from the surface of pan jus. Purée the pan juices with an immersion or standard blender until almost smooth. Serve separately or return the lamb to the jus. Top with the gremolata for serving.

Nutritional Facts

Total Fat
11g
16%
Sugar
19g
21%
Saturated Fat
4g
17%
Cholesterol
85mg
28%
Carbohydrate, by difference
41g
32%
Protein
40g
87%
Vitamin A, RAE
2µg
0%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
21mg
2%
Fiber, total dietary
2g
8%
Folate, total
31µg
8%
Iron, Fe
7mg
39%
Magnesium, Mg
38mg
12%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
322mg
46%
Selenium, Se
35µg
64%
Sodium, Na
2758mg
100%
Water
217g
8%
Zinc, Zn
7mg
88%

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.