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Lamb Shanks Gremolata
1 tb Olive oil
4 Lamb shanks (about 12 oz. each)
1 lg Onlon, chopped (1 1/2 cups)
1 cn (13 3/4 ounces) beef broth
1 tb Tomato paste
1 Carrot, finely chopped
1 ts Leaf marjoram, crumbled
1/2 ts Leaf thyme, crumbled
1/4 ts Salt
1/4 ts Pepper
1/2 c Fresh parsley leaves
2 lg Cloves garlic
1 (3 x 1 -inch) lemon rind
l_ Heat oil in large skillet or Dutch oven. Brown shanks over medium-high heat. Remove and reserve, Reduce heat to medium, Add onion; cook until tender and golden. Add broth, tomato paste, carrot, marjoram, thyme, salt and pepper.
2_ For gremolata, chop together parsley, garlic and lemon rind until finely minced, Return shanks to skillet. Sprinkle with half the gremolata. Bring to boiling, Lower heat; cover and simmer 1 1/4 to 1 1/2 hours, until tender, turning shanks over after 30 minutes.
3. Remove shanks to platter; keep warm. Puree pan liquids with solids in blender. Spoon some sauce over shanks. Sprinkle with remaining gremolata, Pass sauce.
Tips: Try braising as away of tenderizing tougher cuts of meat. The slow cooking process breaks down connective tlssue, and the seasonings in the braising liquid infuse the meat with fiavor.