Braised Lamb Shanks with Mustard and Gremolata

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4

Lamb Shanks

1/2 Tbsp

Kosher Salt

1/2 tsp

Ground Black Pepper

1 tsp

Granulated Sugar

1 Tbsp

Dijon Mustard

1

Lemon , zested, juiced

zest from the whole lemon and 1 1/2 Tbsp juice per 4 servings

1/2 cup

Italian Flat-Leaf Parsley

2 cloves

Garlic

to taste

Parmesan Polenta

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 (1/2 Tbsp) , Ground Black Pepper (1/2 tsp) , and Granulated Sugar (1 tsp) 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 (1 Tbsp) 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 (1/2 cup) . 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) .