These slow-braised lamb shanks are the epitome of comfort food, featuring meat that falls effortlessly off the bone after hours of gentle simmering in a rich, savory broth. The deep, savory flavors of beef stock, tomato paste, and aromatic herbs like thyme and marjoram infuse the meat, creating a luxurious texture that is both hearty and elegant. To finish, a fresh gremolata made from finely chopped parsley, garlic, and lemon zest provides a vibrant, acidic counterpoint that cuts through the richness of the lamb. This dish is perfect for a cozy weeknight dinner or a special weekend gathering, offering a sophisticated yet approachable main course that feels indulgent without being overly complicated. Serve with crusty bread to soak up the delicious sauce.
Lamb Shanks Gremolata
Description
These slow-braised lamb shanks are the epitome of comfort food, featuring meat that falls effortlessly off the bone after hours of gentle simmering in a rich, savory broth. The deep, savory flavors of beef stock, tomato paste, and aromatic herbs like thyme and marjoram infuse the meat, creating a luxurious texture that is both hearty and elegant. To finish, a fresh gremolata made from finely chopped parsley, garlic, and lemon zest provides a vibrant, acidic counterpoint that cuts through the richness of the lamb. This dish is perfect for a cozy weeknight dinner or a special weekend gathering, offering a sophisticated yet approachable main course that feels indulgent without being overly complicated. Serve with crusty bread to soak up the delicious sauce.Ingredients
Directions
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Heat olive oil in a large skillet or Dutch oven over medium-high heat.
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Brown the lamb shanks on all sides until golden, then remove and set aside.
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Reduce heat to medium and add the chopped onion to the same pot; cook until tender and golden.
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Stir in the beef broth, tomato paste, finely chopped carrot, crumbled marjoram, crumbled thyme, salt, and pepper.
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Return the browned lamb shanks to the skillet.
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Bring the liquid to a boil, then lower the heat to maintain a gentle simmer.
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Cover and simmer for 1 1/4 to 1 1/2 hours, turning the shanks over after the first 30 minutes, until the meat is tender.
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While the lamb simmers, prepare the gremolata by finely chopping together the fresh parsley leaves, garlic cloves, and lemon rind.
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Once cooked, remove the lamb shanks to a serving platter and keep warm.
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Transfer the remaining pan liquids and solids (onions, carrots) to a blender and puree until smooth.
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Spoon the hot sauce over the lamb shanks.
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Sprinkle half of the gremolata over the shanks before serving, and serve the remaining gremolata on the side or as a garnish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 327.1kcal
- % Daily Value *
- Total Fat 24.8g39%
- Saturated Fat 9.5g48%
- Cholesterol 97.0mg33%
- Sodium 72.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 25.0g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Braising is an excellent method for tenderizing tougher cuts of meat like lamb shanks. The slow cooking process breaks down connective tissue, resulting in melt-in-your-mouth texture, while the seasonings in the braising liquid deeply infuse the meat with flavor.
For best results, ensure your Dutch oven or skillet has a tight-fitting lid to maintain moisture during the long simmer.
If the sauce is too thick after blending, you can add a splash of water or extra broth to reach your desired consistency.
