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)
and the juice from
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)
. 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)