Mustard Lamb Shank with Gremolata
Recipe Type: Main, Secondi
Cuisine: Italian Inspired
Serves: 4 servings
A slow-cooked lamb glazed in a mustard sauce and served with a bright gremolata. A simple meal to master and cook for guests.
  • 4 lamb shanks, trimmed
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper, preferably freshly ground
  • 1 teaspoon granulated sugar
  • 1 tablespoon Dijon mustard
  • 1 ½ tablespoons lemon
To make the Gremolata:
  • ½ cup Italian parsley, finely chopped
  • 2 cloves of garlic, minced
  • zest of 1 lemon
  1. Mix salt, pepper, and sugar in a small bowl.
  2. Rinse lamb shanks under running water. Dry them thoroughly with paper towels.
  3. Massage the lamb shanks with the salt-pepper-sugar mixture, making sure to coat all sides.
  4. Place lamb shanks in a Dutch oven (or a heavy bottom pan with a lid) on a single layer.
  5. Cover and cook in low heat, turning shanks once or twice, until meat is fork-tender and almost falling of the bone. This takes around 2 ½ to 3 hours.
  6. Take 2-3 tablespoons of the liquid in the pan and stir it together with mustard and lemon juice.
  7. Spoon it over the lamb shanks. Turn the heat off and let it marinate for 10 minutes.
To make the Gremolata:
  1. Place parsley, garlic, and lemon zest in a small bowl.
  2. When ready to serve, garnish each lamb shank with a tablespoon of gremolata.
Recipe by Honest Cooking at