Tender lamb shanks fall off the bone after a slow, aromatic braise, then get an invigorating burst of freshness from a bright, vibrant Feta-Lemon Gremolata.
There's something truly special about slow-cooked dishes. The flavors meld, the meat becomes incredibly tender, and the aroma that fills the kitchen is pure magic. This braised lamb shank recipe is a celebration of that philosophy. We'll let the rich flavors of Mediterranean herbs like oregano, thyme, and rosemary infuse the lamb, all while the meat simmers to melt-in-your-mouth perfection.
But the real star of this show might be the Gremolata. This vibrant Italian condiment typically features garlic, parsley, and lemon zest.
The process is simple, if a bit time-consuming. You'll brown the lamb shanks, then let them simmer gently in a flavorful tomato and red wine sauce. As the lamb braises, your kitchen will fill with the intoxicating aromas of herbs, spices, and wine. While the lamb simmers, you'll whip up the vibrant Gremolata.
Serving this dish is an invitation to savor. The lamb shanks literally fall off the bone, and the rich, savory sauce is irresistible. The vibrant Gremolata, with its burst of fresh herbs, lemon, and salty feta, cuts through the richness and brings the whole dish to life.
This recipe serves 4-6 people.
Ingredients:
- 4 lamb shanks (about 2-2.5 lbs total)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup dry red wine
- 1 cup chicken or vegetable broth
- 2 sprigs fresh rosemary
- 1 sprig fresh thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Processes/Steps:
- Sear Lamb Shanks: Season the lamb shanks with salt and pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Brown the lamb shanks on all sides, working in batches if necessary. Remove the browned lamb shanks and set aside.
- Sauté Vegetables: Add the chopped onion, carrots, and celery to the pot. Cook and stir until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more.
- Combine Ingredients: Return the browned lamb shanks to the pot. Add the diced tomatoes (with their juice), red wine, broth, rosemary sprigs, thyme sprig, oregano, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the lamb is very tender.
- Make Gremolata: While the lamb is braising, combine the chopped parsley, feta cheese, lemon zest, and lemon juice in a small bowl. Season with salt and pepper.
- Serve: Remove the lamb shanks from the pot and let them rest for 5-10 minutes before slicing. Discard the rosemary and thyme sprigs. Skim any excess fat from the surface of the braising liquid. Serve the lamb shanks with the rich braising sauce, garnished with the Feta-Lemon Gremolata and additional fresh parsley.
Nutritional Estimate (per serving):
- Calories: Approx. 500-600 kcal
- Protein: Approx. 35-45g
- Fat: Approx. 25-35g
- Carbohydrates: 10-15g
- Fiber: 4-6g
Note: This is a rough estimate and can vary based on the specific ingredients used and portion sizes.
