Braised Lamb Shanks with White Beans and Gremolata

Name: Braised Lamb Shanks with White Beans and Gremolata
Yield: Makes 4 Servings
Ingredients: 2 tablespoons olive oil; 3 tablespoons Cognac or brandy (optional, but good); 3 to 4 cups cooked flageolets or white beans (Dried Bean Basics), or 2 cans (about 19 ounces each) cannellini beans, drained and rinsed; 1 bay leaf; 4 lamb shanks (about 1 pound each), knob end of bone cut off by your butcher; 1 cup canned reduced-sodium chicken broth, or more as needed; 2 carrots, trimmed, peeled, halved lengthwise, and sliced crosswise ¼ inch thick; 1 small garlic clove, minced; ½ cup chopped fresh parsley; 2 strips orange zest (removed with a vegetable peeler); 6 garlic cloves, thinly sliced; 1 onion, chopped; Salt and freshly ground black pepper, to taste; ¼ cup chopped fresh parsley; ¾ teaspoon herbes de Provence, or a mixture of dried basil, thyme, rosemary, and fennel seed; ½ cup dry white wine; 2 celery ribs, strings removed (Celery Stringing), sliced crosswise ¼ inch thick; Grated zest of ½ orange; Grated zest of 1 small lemon; 1 can (28 ounces) whole tomatoes in thick puree

Preparation info

Makes
4
Servings

Difficulty
Medium

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Lamb shanks are a wonderfully gelatinous cut, treasured by smart cooks (and they’re inexpensive). Currently, they are enjoying a vogue on restaurant menus.

Ingredients

2 tablespoons olive oil
4 lamb shanks (about 1 pound each), knob end of

Method

Heat the olive oil in a nonreactive heavy, flameproof casserole or Dutch oven over medium heat. Season the shanks with salt and pepper to taste. Add them to the casserole and brown well on all sides, turning several times, 15 to 20 minutes total. Transfer to a plate; if there is excess fat, pour off all but a thin film from the casserole.