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!
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)
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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
- 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
- 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. To prepare gremolata, combine parsley and remaining ingredients.
- 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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