Our fresh, sophisticated braised lamb shanks with gremolata is perfect for a hearty dinner that will leave your guests feeling full, refreshed, and satisfied. When plated, this dish looks as stunning as it tastes and will elevate any evening. It’s the perfect protein to pair with Stags’ Leap Winery 2022 The Leap Cabernet Sauvignon.
What You’ll Need
For the Lamb Shanks
-
4 lamb shanks
-
Salt and pepper
-
2 Tbsp olive oil
-
1 onion, chopped
-
2 carrots, chopped
-
2 celery ribs, chopped
-
1 garlic clove, minced
-
1 Tbsp tomato paste
-
1 15 oz can crushed tomatoes
-
4 cups chicken stock
-
2 large bay leaves
-
6 sprigs fresh thyme
-
1 cinnamon stick
-
2 Tbsp pomegranate molasses
For the Gremolata
-
1 garlic clove, minced
-
⅓ cup fresh Italian parsley, finely chopped
-
1 to 2 Tbsp fresh mint, minced
-
Zest from 1 to 2 lemons
-
1 to 2 Tbsp olive oil
-
Salt and pepper
How to Prepare
Salt and pepper lamb shanks. In a large Dutch oven or ovenproof pot, heat olive oil over medium to high. Brown the lamb shanks on all sides, then set aside on a sheet pan.
Reduce the heat and add the onion, carrot, and celery. Cook for 5 to 8 minutes. Add the garlic, tomato paste, and crushed tomatoes, then cook for a few additional minutes.
Return the shanks to the pot. Add the wine, stock, bay leaves, thyme, and cinnamon stick. Cover the pot with a piece of parchment nestled on top of the meat. A lid is fine too. The parchment allows a bit more liquid to evaporate during the cooking process.
Continue simmering on the stove or place in the oven at 350°F. Braise until the meat is tender and beginning to fall off the bone, about 2 to 2 1/2 hours, rotating the pot halfway through.
Once tender, remove the shanks from the pot and place them on a sheet pan. Tent with foil.
Discard bay leaves, thyme, and cinnamon stick. Skim excess fat from the surface of the pan. Increase the heat to medium-high and reduce the sauce until it reaches the desired consistency.
Next, make the gremolata. In a small bowl, combine the garlic, parsley, mint, zest, olive oil, salt, and pepper.
Stir in the pomegranate molasses and return the shanks to the pot. Simmer for a few minutes and taste. Adjust the salt and pepper as needed. Serve the lamb shanks over mashed potatoes, polenta, or risotto. Spoon sauce over the top and sprinkle with gremolata.
A Pairing We Love
To elevate your dinner, we recommend pairing our braised lamb shanks with gremolata with Stags’ Leap Winery 2022 The Leap Cabernet Sauvignon. The earthy, minty notes of the lamb will complement the wine’s notes of black raspberry, pepper, cassis, and ripe plum. It’s a perfectly balanced pairing that will take the meal to the next level.
