Mint, a favored partner for lamb, fits nicely into the gremolata. Serve these tender shanks with polenta, mashed potatoes, or risotto and broccoli rabe.
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.
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