Mustard Glazed Lamb Shanks with Gremolata

A slow-cooked lamb glazed in a mustard sauce and served with a bright gremolata. A simple meal to master and cook for guests.

When I was growing up, my mom used to always say, “Every woman should have a go-to dinner recipe for special occasions”. For her, a “special” dinner was the kind of meal that you would cook for your in-laws, your husband’s boss, or simply when you needed to impress someone.

This braised lamb shank was one of those recipes that fit the bill perfectly.

The thing about this recipe is that while it is very easy make, it requires time. I recommend making it on a day that you are planning to be home for the rest of the day. To make it, all you have to do is to season the meat with a salt-pepper-sugar rub, place it in a Dutch oven (or any heavy bottom pot with a lid), and cook it on low heat until the meat is falling of the bone, usually close to three hours. After the first two hours, you will see that with the help of the low heat and the salt-pepper-sugar rub, it begins to develop some amazing flavors, making your kitchen smell like one of those authentic Brazilian churrascarias.

To finish it up, I glazed it with a lemon and mustard sauce and topped it off with an Italian classic, Gremolata – also known as chopped parsley, lemon zest, and minced garlic. I served it with Parmesan polenta, but it would go well with any starch of your choice.

Step by Step Guide to Mustard Glazed Lamb Shanks with Gremolata

For the Lamb Shanks:

1. Combine salt, pepper, and sugar in a small bowl.
2. Rinse lamb shanks and dry thoroughly with paper towels.
3. Rub the lamb shanks with the salt-pepper-sugar mixture evenly.
4. Place the lamb shanks in a Dutch oven on low heat (275F). Cover and cook, turning occasionally, for about 2 ½ to 3 hours or until the meat is fork-tender.
5. Mix mustard and lemon juice with some cooking liquid from the pan. Spoon this mixture over the lamb shanks. Turn off the heat and let it marinate for 10 minutes.

For the Gremolata:

1. In a small bowl, mix together the parsley, garlic, and lemon zest.

To Serve:

Garnish each lamb shank with a tablespoon of gremolata before serving.

Recipe Notes

• Ensure the lamb shanks are thoroughly dried for better seasoning adherence.
• Regularly check and turn the lamb shanks for even cooking.
• The gremolata adds a fresh, aromatic touch, balancing the richness of the lamb.

Mustard Glazed Braised Lamb Shanks with Gremolata

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5 from 1 review

• Author: Aysegül Sanford
• Total Time: 195 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Slow-cooked lamb shanks in a rich mustard glaze, topped with a vibrant gremolata. Perfect for a special dinner party.

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Ingredients

Units USM Scale 1x2x3x

• 4 lamb shanks (1 kg) lamb shanks
• 2 tsp kosher salt
• 0.5 tsp black pepper
• 1 tsp granulated sugar
• 1 tbsp Dijon mustard
• 1.5 tbsp lemon
• 0.5 cups (118 ml) Italian parsley
• 2 cloves garlic
• 1 lemon zest

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Instructions

For the Lamb Shanks

1. Combine salt, pepper, and sugar in a small bowl.
2. Rinse lamb shanks and dry thoroughly with paper towels.
3. Rub the lamb shanks with the salt-pepper-sugar mixture evenly.
4. Place the lamb shanks in a Dutch oven on low heat (275°F/135°C). Cover and cook, turning occasionally, for about 2 ½ to 3 hours or until the meat is fork-tender.
5. Mix mustard and lemon juice with some cooking liquid from the pan. Spoon this mixture over the lamb shanks. Turn off the heat and let it marinate for 10 minutes.

For the Gremolata

1. In a small bowl, mix together the parsley, garlic, and lemon zest.
2. To Serve: Garnish each lamb shank with a tablespoon of gremolata before serving.

Notes

• For deeper flavor, sear the lamb shanks before slow cooking.
• Whole grain mustard can be substituted for Dijon for a more rustic flavor.
• Leftover lamb shanks can be stored in the refrigerator for up to 4 days and reheated gently.

• Prep Time: 15 minutes
• Cook Time: 180 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Mediterranean

Nutrition

• Serving Size: One lamb shank
• Calories: 500
• Sugar: 5
• Sodium: 600
• Fat: 30
• Saturated Fat: 10
• Unsaturated Fat: 15
• Carbohydrates: 20
• Fiber: 5
• Protein: 40
• Cholesterol: 150

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