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.
- 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
- ½ cup Italian parsley, finely chopped
- 2 cloves of garlic, minced
- zest of 1 lemon
- Mix salt, pepper, and sugar in a small bowl.
- Rinse lamb shanks under running water. Dry them thoroughly with paper towels.
- Massage the lamb shanks with the salt-pepper-sugar mixture, making sure to coat all sides.
- Place lamb shanks in a Dutch oven (or a heavy bottom pan with a lid) on a single layer.
- 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.
- Take 2-3 tablespoons of the liquid in the pan and stir it together with mustard and lemon juice.
- Spoon it over the lamb shanks. Turn the heat off and let it marinate for 10 minutes.
- Place parsley, garlic, and lemon zest in a small bowl.
- When ready to serve, garnish each lamb shank with a tablespoon of gremolata.