Imagine a dish so tender, so rich with flavor, that it transforms an ordinary dinner into a gourmet experience that will have your guests begging for the recipe. These Braised Lamb Shanks with Mustard and Gremolata are not just a meal—they're a culinary journey that combines the rustic elegance of French cuisine with bold, mouth-watering flavors that will transport you straight to a cozy countryside kitchen.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 tbsp Dijon mustard
- Salt and pepper to taste
- Gremolata (parsley, lemon zest, garlic)
Instructions
- Preheat the oven to 325°F (165°C). Pat lamb shanks dry with paper towels and season generously with salt and black pepper.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of olive oil and sear lamb shanks until they are deeply golden brown on all sides, about 3-4 minutes per side. Remove shanks and set aside.
- In the same pot, add chopped onions and carrots. Sauté until vegetables begin to soften and caramelize, approximately 5-6 minutes. Add minced garlic and cook for an additional 30 seconds.
- Pour in red wine, scraping the bottom of the pot to release any browned bits. Allow wine to reduce by half, which concentrates the flavors.
- Whisk Dijon mustard into beef broth, then add this liquid to the pot. Return lamb shanks to the pot, ensuring they are partially submerged in the liquid.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours, or until lamb is extremely tender and nearly falling off the bone.
- While lamb is braising, prepare the gremolata by finely chopping fresh parsley, mixing with lemon zest and minced garlic.
- Remove lamb shanks from the oven. Let rest for 10 minutes before serving. Sprinkle gremolata over the top and serve with the reduced braising liquid.
Tips
- Pat the lamb shanks completely dry before seasoning to ensure a perfect golden-brown sear that locks in incredible flavor.
- Use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution and optimal braising results.
- Don't rush the searing process—developing a deep, caramelized crust takes time and adds tremendous depth to your dish.
- Choose a good quality red wine for braising; the flavor will concentrate during cooking.
- For the most tender result, braise the lamb shanks low and slow. The longer, gentler cooking breaks down tough connective tissues.
- Let the meat rest after cooking to allow the juices to redistribute, ensuring maximum tenderness and flavor.
- Fresh herbs are crucial for the gremolata—use flat-leaf parsley and freshly grated lemon zest for the brightest flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
