Lamb Shanks (4)
. Rinse lamb shanks under running water. Dry them thoroughly with paper towels.
Kosher Salt (1/2 Tbsp)
Ground Black Pepper (1/2 tsp)
Granulated Sugar (1 tsp)
in a small bowl.
Massage the lamb shanks with the salt-pepper-sugar mixture, making sure to coat all sides.
Place lamb shanks in a Dutch oven (or a heavy bottom pan with a lid) on a single layer.
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.
Take 2 to 3 tablespoons of the liquid in the pan and stir it together with
Dijon Mustard (1 Tbsp)
Lemon Juice (1 1/2 Tbsp)
Spoon it over the lamb shanks. Turn the heat off and let it marinate for 10 minutes.
Finely chop the
Italian Flat-Leaf Parsley (1/2 cup)
. Zest the
. Mince the
Garlic (2 cloves)
To make the Gremolata, combine finely chopped Italian parsley, minced garlic and lemon zest in a bowl.
When ready to serve, garnish each lamb shanks with a tablespoon of gremolata and
Parmesan Polenta (to taste)