Braised Lamb Shanks With Spring Vegetables And Spri

Name: Braised Lamb Shanks With Spring Vegetables And Spring Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1-to 1 1/4-pound lamb shanks; All purpose flour; 2 tablespoons extra-virgin olive oil; 3 cups finely chopped onions (about 2 medium); 2 cups finely chopped peeled carrots; 1 1/4 cups finely chopped celery; 3 garlic cloves, minced; 1 tablespoon (generous) tomato paste; 3 cups low-salt chicken broth; 1 1/2 cups Sauvignon Blanc or other dry white wine; 6 fresh Italian parsley sprigs; 2 tablespoons chopped fresh thyme; 2 bay leaves; 2 tablespoons chopped fresh mint; 1 tablespoon (packed) finely grated lemon peel; 1 tablespoon minced fresh green garlic or 1 garlic clove, minced; 1 1/2 pounds unpeeled 1 1/2-to 1 3/4-inch baby red potatoes or baby Yukon Gold potatoes; 8 ounces slender baby carrots, trimmed, peeled; 8 ounces sugar snap peas, strings removed; 2 tablespoons (1/4 stick) butter; 3 ounces fresh pea tendrils

Servings: persons

6 1-to 1 1/4-pound lamb shanks
All purpose flour
2 tablespoons extra-virgin olive oil
3 cups finely chopped onions (about 2 medium)
2 cups finely chopped peeled carrots
1 1/4 cups finely chopped celery
3 garlic cloves, minced
1 tablespoon (generous) tomato paste
3 cups low-salt chicken broth
1 1/2 cups Sauvignon Blanc or other dry white wine
6 fresh Italian parsley sprigs
2 tablespoons chopped fresh thyme
2 bay leaves
2 tablespoons chopped fresh mint
1 tablespoon (packed) finely grated lemon peel
1 tablespoon minced fresh green garlic or 1 garlic clove, minced
1 1/2 pounds unpeeled 1 1/2-to 1 3/4-inch baby red potatoes or baby Yukon Gold potatoes
8 ounces slender baby carrots, trimmed, peeled
8 ounces sugar snap peas, strings removed
2 tablespoons (1/4 stick) butter
3 ounces fresh pea tendrils

1
Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; saute until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.
2
Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD:
3
Cool slightly. Chill uncovered until cold, then cover and keep chilled.
4
Mix all ingredients in small bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
5
Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Add sugar snap peas to same pot; cook 1 minute. Drain. Add to bowl with potatoes and carrots. DO AHEAD:
6
Let stand at room temperature.
7
Bring lamb and pan juices to simmer over medium heat until heated through.
8
Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; saute about 5 minutes. Season with salt and pepper.
9
Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter pea tendrils over vegetables. Sprinkle lamb with gremolata and serve.
10
Green garlic has a more delicate flavor than mature garlic. The tops of green garlic look like green onions; the root ends are white and light purple. Look for green garlic at farmers' markets during the spring months.

1542

kcal

Calories

Fat

159

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 6 1-to 1 1/4-pound lamb shanks, All purpose flour, 2 tablespoons extra-virgin olive oil, 3 cups finely chopped onions (about 2 medium), and more.

Yes, Braised Lamb Shanks With Spring Vegetables And Spring Gremolata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lamb Shanks With Spring Vegetables And Spring Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions