Braised Lamb Shanks with Mint-Parsley Pesto

Braised Lamb Shanks with Mint-Parsley Pesto
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  • 1 tablespoon orange zest
  • 4 teaspoons olive oil
  • 1 medium garlic clove
  • 1 teaspoon kosher salt
  • 2 tablespoons freshly squeezed orange juice
  • 2 cups packed fresh Italian parsley
  • 3 cups packed fresh mint leaves
  • + 10 more ingredients
    • For the pesto::
    • 2 cups low-sodium chicken broth
    • ½ cup dry white wine or water
    • ½ yellow onion, coarsely chopped
    • 1 medium carrot, coarsely chopped
    • 2 medium celery ribs, coarsely chopped
    • 2 tablespoons olive oil
    • 12 medium garlic cloves, peeled
    • 4 (12-ounce to 1-pound) whole "lamb foreshanks,": trimmed of excess fat
    • For the lamb::

For the lamb: Heat the oven to 325°F and arrange a rack in the lower third. Using a paring knife and starting at the tapered end of the shank, cut between the meat and bone and work down the bone to create a pocket about 3 inches long. Stuff each lamb shank with 3 garlic cloves and season wel...

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