Lamb Shanks with Classic Gremolata

Name: Lamb Shanks with Classic Gremolata
Yield: Yield: 6 servings.
Ingredients: 3 garlic cloves; ½ tsp coarsely ground pepper; 2 cups chicken, lamb or veal stock (approximately); 2 cups chicken, lamb or veal stock (approximately); 1 lemon; 1 cup lightly packed parsley leaves; 2 Tbsp tomato paste; 6 cloves garlic, peeled; 1 stalk celery; 1 large onion; 2 cups chicken, lamb or veal stock (approximately); 2 tsp black peppercorns; 1 tsp salt (to taste); 1 cup red wine; 1 large carrot; ¼ cup canola oil; 6 lamb shanks, about 1 lb (500 g) each

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

I was never a big fan of lamb until I tried this recipe from cookbook author and culinary expert Dana McCauley. It’s lick-the-spoon good!

Ingredients

6 lamb shanks, about 1 lb (500 g) each
¼ cup

Main course
Gluten-free

Method

Rinse lamb shanks under cold running water; drain and pat dry with paper towel.

Preheat oven to 300°F.

Place a Dutch oven (or saucepan large enough to hold all of the lamb shanks) over high heat; add half the oil. Brown shanks, turning frequently, on all sides until wel