Target: 6 × 4 inches · landscape

Braised Lamb Shanks with White Beans and Mint Gremolata

255 min · 4 servings

Ingredients

□ 4 bone-in lamb shanks

□ 2 tsp kosher salt, divided

□ 1 tsp freshly ground black pepper

□ 2 tbsp extra-virgin olive oil

□ 1 large yellow onion, diced

□ 2 medium carrots, diced

□ 5 garlic cloves, divided

□ 2 tbsp tomato paste

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□ 2 cups low-sodium chicken stock

□ 2 fresh rosemary sprigs

□ 2 cans cannellini beans, drained and rinsed

□ 1 medium lemon

□ 1/2 cup fresh mint leaves, finely chopped

□ 1/2 cup fresh flat-leaf parsley leaves, finely chopped

Directions

1. Heat oven to 325 F. Season lamb with 1 1/2 tsp salt and pepper; sear in oil for 12 minutes until deeply browned.

2. Cook onion and carrots for 8 minutes; add 3 garlic cloves and tomato paste for 2. Deglaze with wine for 6 minutes, or use the stock-vinegar fallback.

3. Add stock and rosemary; return lamb. Cover and braise at 325 F for 2 hours 30 minutes, until fork-tender.

4. Add beans and bake 20 minutes. Discard rosemary and rest 15 minutes, or chill overnight, defat, and reheat.

5. Mix lemon zest, 2 garlic cloves, herbs, and 1/2 tsp salt. Brighten sauce with lemon juice and serve with gremolata.

Cook’s note: A tight lid and a gentle 325 F oven keep the shanks succulent as their connective tissue softens.