Cooking Instructions
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Step 1
Trim the
Lamb Shanks (4)
. Rinse lamb shanks under running water. Dry them thoroughly with paper towels.
Step 2
Mix
Kosher Salt (10 g)
,
Ground Black Pepper (1 g)
, and
Granulated Sugar (4 g)
in a small bowl.
Step 3
Massage the lamb shanks with the salt-pepper-sugar mixture, making sure to coat all sides.
Step 4
Place lamb shanks in a Dutch oven (or a heavy bottom pan with a lid) on a single layer.
Step 5
Cover and cook in low heat, turning shanks once or twice, until meat is fork-tender and almost falling off the bone. This takes around 2 ½ to 3 hours.
Step 6
Take 2 to 3 tablespoons of the liquid in the pan and stir it together with
Dijon Mustard (15 g)
and the juice from
Lemon (1)
.
Step 7
Spoon it over the lamb shanks. Turn the heat off and let it marinate for 10 minutes.
Step 8
Finely chop the
Italian Flat-Leaf Parsley (20 g)
. Mince the
Garlic (2 cloves)
.
Step 9
To make the Gremolata, combine finely chopped Italian parsley, minced garlic and lemon zest in a bowl.
Step 10
When ready to serve, garnish each lamb shanks with a tablespoon of gremolata and
Parmesan Polenta (to taste)
.
