Braised Lamb Shanks with White Beans and Gremolata

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

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

Main course
Gluten-free

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.