Braised Lamb Shanks with Spring Vegetables and Spring Gremolata

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

Ingredients

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

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

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