Gigi Braised Lamb Shanks
with Gremolada


 
With the flavorful meat so tender that it nearly falls off the bone, the Garetto, our braised lamb shank topped with citrusy Gremolada, is a Gigi customer favorite. Serve with polenta, saffron risotto, mashed potatoes, or stewed white beans.

Wine suggestions: The rich succulent lamb flavor begs for a robust, full-bodied red wine wine, such as Chianti Classico, Barolo, Sagrantino, or Gutturnio.

4 servings

   Lamb Shanks:

• 4 lamb shanks (20 to 22 ounces each), trimmed and trussed
• Salt and freshly ground black pepper
• 1/3 cup canola oil
• 1 large onion, chopped
• 1 celery stalk, chopped
• 2 tablespoons sliced garlic
• 4 tablespoons tomato paste
• 1 liter red wine, such as Cabernet, Merlot, Montepulcian di Abruzzo
• 2 cups lamb or beef stock or broth
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 bay leaves

   Gremolada:

• 1 tablespoon chopped fresh flat leaf parsley
• 1/2 teaspoon finely chopped fresh rosemary
• 1/2 teaspoon minced garlic
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon grated lemon zest
• 1 tablespoon unseasoned bread crumbs

1. In a large Dutch oven, heat the oil until almost smoking. Season the lamb shanks with salt and pepper. Brown the shanks on all sides, then remove from the pan and transfer to a plate.

2. Add the onions and celery to the Dutch oven, and cook, stirring, until soft, about 5 minutes. Add the garlic and cook for one minute. Stir in the tomato paste and cook until it turns a rusty color, about 1 minute. Add the wine and reduce by half. Add the stock, thyme, and rosemary, and return the shanks to the pot. Add the bay leaves, cover, and bake for about 1-1/2 hours or until the meat is tender.

3. Prepare Gremolada, combining the first 5 ingredients in a small bowl. Stir in the bread crumbs.

4. Divide the shanks among serving dishes and sprinkle tops with Gremolada.