Braised Lamb Shanks with Mustard and Gremolata

A slow-cooked lamb glazed in a mustard sauce and served with a bright gremolata. A simple meal to master and cook for guests.

Total Time

3hr

5.0

1 Rating

Author: Fool Proof Living

Servings:

Ingredients

•

Lamb Shanks

•

2 tsp

Kosher Salt

•

1/2 tsp

Ground Black Pepper

•

1 tsp

Granulated Sugar

•

1 Tbsp

Dijon Mustard

•

Lemon , zested, juiced

•

1/2 cup

Italian Flat-Leaf Parsley

•

2 cloves

Garlic

•

to taste

Parmesan Polenta

Cooking Instructions

Trim the Lamb Shanks (4) . Rinse lamb shanks under running water. Dry them thoroughly with paper towels.

Mix Kosher Salt (2 tsp) , Ground Black Pepper (1/2 tsp) , and 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 Lemon (1) .

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.

10.

When ready to serve, garnish each lamb shanks with a tablespoon of gremolata and Parmesan Polenta (to taste) .

Nutrition Per Serving

CALORIES

934

FAT

61.4 g

PROTEIN

84.8 g

CARBS

4.3 g