Description
Slow-cooked lamb shanks in a rich mustard glaze, topped with a vibrant gremolata. Perfect for a special dinner party.
Ingredients
Units
Scale
- 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
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 (275°F/135°C). 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
- 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