Braised Lamb Shanks with Parsley-Mint Gremolata

Braised Lamb Shanks with Parsley-Mint Gremolata
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon grated lemon rind
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • ¾ cup fat-free, less-sodium chicken broth
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced garlic
  • + 11 more ingredients
    • ¾ cup fat-free, less-sodium beef broth
    • 1 teaspoon salt
    • 2 cups dry red wine
    • 4 (12-ounce) lamb shanks
    • Lamb:
    • ½ teaspoon freshly ground black pepper
    • Gremolata:
    • 1 cup chopped carrot (about 2 large)
    • 2 tablespoons finely chopped fresh mint
    • 2 cups chopped onion (about 1 large)
    • 1 teaspoon minced fresh rosemary

1. To prepare lamb, combine the first 4 ingredients; set aside 1 teaspoon herb mixture. Rub lamb evenly with remaining herb mixture. Heat oil in a large Dutch oven over medium heat. Add lamb to pan; cook 2 minutes on each side or until browned. Remove lamb from pan; keep warm. Add onion, carro...

View full recipe at My Recipes

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