Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
4 servings (serving size: 1 shank, about 1/2 cup sauce, and 2 tablespoons gremolata)

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

How to Make It

Step 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.

Step 2

To prepare gremolata, combine parsley and remaining ingredients.

Step 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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Ratings & Reviews

dakittycat's Review

December 26, 2011
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.

AnnaBellaBoom's Review

May 27, 2012
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!

Kellisee's Review

January 12, 2012
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.

JessicaJJM's Review

September 22, 2014

agnetas's Review

January 14, 2010
This recipe is so delicious the meat just falls apart so tender and tasty. I did not make the Parsley-Mint Gremolata, but I served it with sautéed chanterelles and mashed potatoes seasoned with fresh basil and roasted garlic. Excellent! I have made it twice now on special occasion and everyone loved it.

Hannelize's Review

May 06, 2011
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.