Braised Lamb Shanks with Spring Vegetables and Spring Gremolata

Braised Lamb Shanks with Spring Vegetables and Spring Gremolata
Photo by Kana Okada

Ingredients

  • 3 cups onions
  • 8 ounces sugar snap peas
  • 2 tablespoons fresh mint
  • 1 tablespoon fresh green garlic
  • 1 (packed) lemon
  • 2 bay leaves
  • 1 ½ cups Sauvignon Blanc or other dry white wine
  • + 15 more ingredients
    • or 1 garlic clove
    • 2 cups carrots
    • 3 cloves garlic
    • 1 tablespoon (generous) tomato paste
    • 2 tablespoons fresh thyme
    • 8 ounces slender baby carrots
    • 6 1-to 1 1/4-pound lamb shanks
    • 3 cups chicken stock or low-sodium chicken broth
    • 6 fresh Italian parsley sprigs
    • 2 tablespoons (1/4 stick) butter
    • 1 ½ pounds unpeeled 1 1/2-to 1 3/4-inch baby red potatoes or baby Yukon Gold potatoes
    • 1 ¼ cups celery
    • 2 tablespoons extra-virgin olive oil
    • All-purpose flour
    • 3 ounces fresh pea tendrils

Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onion...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network