Braised Lamb Shanks with Gremolata
Fall-off-the-bone lamb slow-cooked in red wine and root vegetables.
150 minsHard4 servings
Nutrition per serving
680
Calories
52g
Protein
10g
Carbs
42g
Fat
Ingredients
- 4 piecesLamb Shanks
- 2 cupsDry Red Wine
- 2 cupsBeef Stock
- 1 cup dicedCarrots and Celery
- For garnishLemon Zest and Parsley
Instructions
- 1
Brown the lamb shanks in a heavy pot and remove.
- 2
Sauté mirepoix vegetables until softened.
- 3
Deglaze with wine, return lamb, add stock, and cover.
- 4
Braise in oven at 325°F for 2.5 hours until tender.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories680
% Daily Value *
Total Fat 42g54%
Saturated Fat 12.6g63%
Trans Fat 0g
Cholesterol 75mg25%
Sodium 310mg13%
Total Carbohydrate 10g4%
Dietary Fiber 1g4%
Sugars 1.5g
Protein 52g104%
Vitamin A 4500 IUVitamin C 28 mgCalcium 45 mgIron 4.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Braised Lamb Shanks with Gremolata
- • Let meat rest for 5 minutes after cooking to keep it juicy.
- • Roll citrus on the counter before juicing to get more juice out.
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