Ingredients:

  • 5 cross-cut lamb shanks (approx. 3 lbs total)
  • 0.5 cup all-purpose flour
  • 2 tbsp high-smoke point oil (grapeseed or avocado)
  • 1 large yellow onion, finely diced
  • 2 medium carrots, minced
  • 2 stalks celery, minced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 2 cups low-sodium beef stock
  • 14 oz crushed tomatoes (San Marzano preferred)
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 dried bay leaves
  • 0.5 cup fresh Italian parsley, finely chopped
  • 1 large lemon, zested
  • 1 small clove garlic, grated

Instructions:

  1. The Aggressive Sear: Dry the lamb shanks thoroughly with paper towels. Season generously with salt and pepper, then dredge each shank in the all-purpose flour, shaking off any excess.
  2. Browning: In a large 5-6 quart Dutch oven, heat the oil over medium-high heat. Sear the shanks in batches until a deep, mahogany crust forms on all sides. Remove the meat and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté until the mirepoix is caramelized and soft. Add the 4 cloves of minced garlic and tomato paste, cooking for 2 minutes until the paste darkens.
  4. Deglaze: Pour in the dry white wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Simmer until the liquid reduces by half.
  5. Assemble the Braise: Stir in the beef stock and crushed tomatoes. Tie the rosemary, thyme, and bay leaves into a bundle and add to the pot. Return the lamb shanks to the liquid, ensuring they are partially submerged.
  6. Slow Cook: Cover the Dutch oven with a tight-fitting lid and transfer to a preheated oven at 325°F (163°C). Braise for 2 hours and 15 minutes, then flip the shanks and cook for another 15 minutes uncovered, or until the meat is fork-tender and falling off the bone for a total braising time of 2 hours 30 minutes.
  7. Finish with Gremolata: While the lamb rests, combine the chopped parsley, lemon zest, and one grated garlic clove in a small bowl. Serve the shanks topped with the sauce and a generous sprinkle of the fresh gremolata.