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Braised Italian Lamb Shanks with gremolata
Italian comfort food. Serve with escarole greens sauteed with garlic and chicken broth or a tossed salad.
- 4 lamb shanks
- 1 tablespoon olive oil
- 1 large onion, coarsely chopped
- 3 large carrots, sliced
- 6 garlic cloves, sliced
- One, 32-ounce can whole plum tomatoes
- 3 cups white wine
- Two 3 inch strips of zest from a large lemon – use a vegetable peeler and a light hand to avoid peeling off too much white as you peel the strips of zest
Gremolata - optional but truly delicious
- ½ cup flat leaf parsley
- 1 tablespoon grated lemon zest - just the yellow part
- 2 garlic cloves, chopped
- Salt and pepper
- Sear the lamb pieces in olive oil in a Dutch oven until well browned– this takes a good 15 to 20 minutes. Take your time to make them nice and brown to develop rich flavor for your sauce. Remove to a bowl.
- Add the onion, carrots, and garlic - sauté until softened and the onions are golden brown. Stir in the tomatoes, wine, and lemon peel – nestle the lamb pieces into the vegetables. Turn heat to low, cover and simmer for 2 to 2 ½ hours, until meat is very tender and easily pulls off the bone.
- Prepare the gremolata by grinding the parsley, lemon zest, garlic, ¼ teaspoon salt and ample black pepper until the texture of damp sand.
- Carefully remove the meat to a serving platter and spoon over the sauce. Top with heavy handed sprinkle of the gremolata
Serving size: Serves 4