4 servings (serving size: 1 shank, about 1/2 cup sauce, and 2 tablespoons gremolata)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
1 tablespoon minced fresh thyme
1 teaspoon salt
1 teaspoon minced fresh rosemary
1/2 teaspoon freshly ground black pepper
4 (12-ounce) lamb shanks
1 tablespoon olive oil
2 cups chopped onion (about 1 large)
1 cup chopped carrot (about 2 large)
3 garlic cloves, minced
2 cups dry red wine
3/4 cup fat-free, less-sodium chicken broth
3/4 cup fat-free, less-sodium beef broth
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh mint
1 tablespoon grated lemon rind
1 tablespoon minced garlic
How to Make It
To prepare lamb, combine the first 4 ingredients; set aside 1 teaspoon herb mixture. Rub lamb evenly with remaining herb mixture. Heat oil in a large Dutch oven over medium heat. Add lamb to pan; cook 2 minutes on each side or until browned. Remove lamb from pan; keep warm. Add onion, carrot, and garlic to pan; cook 5 minutes or until lightly browned and tender, stirring occasionally. Add wine and reserved 1 teaspoon herb mixture; bring to a boil. Cook until mixture is reduced to 2 cups (about 6 minutes). Add broths; bring to a boil. Cook until mixture is reduced to 1 3/4 cups (about 5 minutes). Return lamb to pan; cover, reduce heat, and simmer 2 1/2 hours or until lamb is tender, turning shanks occasionally.
To prepare gremolata, combine parsley and remaining ingredients.
Remove lamb and vegetables from pan with a slotted spoon; keep warm. Place a large zip-top plastic bag inside an 8-cup glass measure or bowl. Pour broth mixture into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Bring broth mixture to a boil; cook until reduced to 2 cups and thickened (about 12 minutes). Spoon sauce over lamb and vegetables; top with gremolata.
The flavors in this recipe were outstanding, and the lamb was fork-tender... soooo good! I think it helped that I used a pretty nice red zinfandel for the braising liquid. However, I found the braising instructions very confusing... cooking the liquids + onion mixture down to the called-for amounts took MUCH longer than the listed times (like almost an hour more). Reducing the liquids down was well worth the extra time, but I don't understand how the recipe author thought that wine & broth could be reduced by more than half in just a few minutes.
I made the gremolata, and it was good but not critical. Added a nice summery touch to what would otherwise be a very autumny dish. Served it with peas and CL's Polenta with Browned Butter and Mushroom Sauce (mixed 1/3 cup each of grated parm and cream cheese into the polenta) and the rest of the bottle of zin. Would make for company. Confusing instructions aside, great recipe!
I made it for New Year's Eve and we loved it. The meat was so soft and the vegetables were amazing. I made the gremolata too, but ended up having too much of it so I used the leftover gremolata later as a soup seasoning, which worked out great as well. Will surely do it again.
This was tasty and very easy to make. I did make the gremolata, but I don't think that it added that much...I think I preferred the bites without the gremolata.
I don't know that I would make this again, but we did enjoy it.
This was absolutely wonderful. I made it exactly as recipe stated, but did not add the gremolata, since my husband is not fond of mint. I will definitely make this again. It is worthy of a special occasion.