4 - 6 servings
4 to 5 pounds lamb shanks, cracked
* ground black pepper
1/4 cup flour
2 tablespoons olive oil
1 onion, coarsely chopped
3 medium carrots, diced
2 tablespoons minced fresh rosemary
3 fresh or dried bay leaves
8 cloves garlic, sliced
1 14 1/2 ounce can beef broth
1 1/2 cups dry red wine
1 pound parsnips, peeled and thinly sliced
8 ounces sliced baby bella mushrooms
2 cloves garlic, minced
2 teaspoons orange zest
2 teaspoons minced fresh rosemary
Season lamb shanks generously with salt and pepper. Dredge in flour to coat; shake off excess.
Heat oven to 350 degrees.
Heat oil in a 6-quart Dutch oven with a tight-fitting lid over Medium heat. Cook lamb in 2 batches, if necessary, about 10 minutes each or until well-browned on both sides. Remove lamb from pot.
Add onion, carrots, rosemary, bay leaves and garlic to the same cooking pot; cook about 5 minutes or until onions are tender. Add beef broth and 1 cup wine; stir in 1 teaspoon each salt and pepper, then add lamb back to pot. Cover tightly and braise in oven 1 1/2 hours
Remove from oven; turn shanks over in cooking pot. Stir in parsnips and remaining 1/2 cup of wine. Return to oven and braise 30 more minutes.
Combine ingredients for gremolata. Serve lamb shanks, in shallow soup bowls, topped with vegetables and sprinkled with gremolata.
No Nutritional Information Available
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