Description
A slow-cooked lamb glazed in a mustard sauce and served with a bright gremolata. A simple meal to master and cook for guests.
Ingredients
Units
Scale
- 4 lamb shanks (trimmed)
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper (preferably freshly ground)
- 1 teaspoon granulated sugar
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons lemon
To make the Gremolata:
- 1/2 cup Italian parsley (finely chopped)
- 2 cloves of garlic (minced)
- zest of 1 lemon
Instructions
For the Lamb Shanks:
- Combine salt, pepper, and sugar in a small bowl.
- Rinse lamb shanks and dry thoroughly with paper towels.
- Rub the lamb shanks with the salt-pepper-sugar mixture evenly.
- 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.
- 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:
- 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.
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.
- Prep Time: 20 mins
- Cook Time: 180 mins
- Category: Main, Secondi
- Method: Braising
- Cuisine: American Italian