braised lamb shanks

By Grammie926

A fresh parsley gremolada on top adds a herby kick to this richly flavoured lamb. Served with short pasta, such as penne, this satisfying dish is right up the alley for family or company fare.

Ingredients

• Gremolada:
• 6 6lamb shanklamb shanks, (about 4 lb/2 kg)
• 1/2 1/2tsp tsp(2 mL) (2 mL) pepper
• 2 2tbsp tbsp(25 mL) (25 mL) extra-virgin olive oil
• 2 2tsp tsp(10 mL) (10 mL) fennel seeds
• 1 1oniononions, diced
• 2 2carrotcarrots, diced
• 2 2celery stalkcelery stalks, diced
• 6 6cloves garlic, minced
• 3/4 3/4tsp tsp(4 mL) (4 mL) salt
• 1 1cup cup(250 mL) (250 mL) dry red wine
• 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatoes
• 1/4 1/4cup cup(50 mL) (50 mL) tomato paste
• 1/4 1/4cup cup(50 mL) (50 mL) all-purpose flour
• 3 3tbsp tbsp(45 mL) (45 mL) butter, softened
• 1/4 1/4cup cup(50 mL) (50 mL) chopped fresh parsley
• 1 1clove garliccloves of garlic, minced
• 1 1tsp tsp(5 mL) (5 mL) grated lemon rind

Preparation

Step 1

Sprinkle lamb with pepper. In large skillet, heat half of the oil over medium-high heat; brown shanks all over, in batches if necessary, about 5 minutes. Transfer to bowl. Pour off fat in skillet.

Reduce heat to medium; add remaining oil and fennel seeds. Fry until seeds start to pop, 10 seconds; add onion, carrots, celery, garlic and salt. Fry, stirring often, until onion is softened, 5 minutes. Scrape into slow-cooker. Stir in wine, tomatoes and tomato paste; add lamb and any accumulated juices. Cover and cook on low until lamb is tender and separates easily from bone, 8 hours. Skim off fat.

In small bowl, stir flour with butter; stir into sauce. Increase heat to high; cover and cook until thickened, 15 minutes.

Gremolada: In bowl, stir parsley, garlic and lemon rind. Sprinkle over lamb.