Braised Lamb Shanks with Parsley-Mint Gremolata

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

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

Yield: 4 servings (serving size: 1 shank, about 1/2 cup sauce, and 2 tablespoons gremolata)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 30%
  • Fat: 8.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 33.2g
  • Carbohydrate: 11.1g
  • Fiber: 2.3g
  • Cholesterol: 100mg
  • Iron: 3.6mg
  • Sodium: 870mg
  • Calcium: 61mg

Ingredients

  • Lamb:
  • 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
  • Gremolata:
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh mint
  • 1 tablespoon grated lemon rind
  • 1 tablespoon minced garlic

Preparation

  1. 1. 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.
  2. 2. To prepare gremolata, combine parsley and remaining ingredients.
  3. 3. 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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