Slow-Roasted Lamb Shank with Gremolata
Tender, fall-off-the-bone lamb braised in red wine and aromatic herbs.
Word Recipe Kitchen
Tested & verified by our culinary team
180 minsHard4 servings
Nutrition per serving
720
Calories
52g
Protein
12g
Carbs
44g
Fat
Ingredients
- 4 unitsLamb shanks
- 2 cupsRed wine
- 500mlBeef stock
- 2 cups choppedCarrots and Celery
- for gremolataFresh parsley, lemon zest, garlic
Instructions
- 1
Brown lamb shanks in a heavy pot, then remove.
- 2
Sauté vegetables, add wine to deglaze, then return lamb and add stock.
- 3
Cover and roast at 300°F (150°C) for 3 hours.
- 4
Top with a mix of chopped parsley, garlic, and lemon zest.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories720
% Daily Value *
Total Fat 44g56%
Saturated Fat 13.2g66%
Trans Fat 0g
Cholesterol 75mg25%
Sodium 310mg13%
Total Carbohydrate 12g4%
Dietary Fiber 1g4%
Sugars 1.8g
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 Slow-Roasted Lamb Shank with Gremolata
- • Let meat rest for 5 minutes after cooking to keep it juicy.
- • Don't let garlic burn — add it after other aromatics and cook briefly.
- • Roll citrus on the counter before juicing to get more juice out.
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