- Prep time
- 15 minutes
- Cook time
- 2 hours 15 minutes
- 2 servings
Complement the rich, robust flavors of lamb with a bright gremolata made with fresh lemon and garlic.
Braised Lamb Shank with Sautéed Spinach:
- 3 tablespoons vegetable oil
- 2 lamb shanks
- ½ onion, medium diced
- 4 carrots, medium diced
- 4 stalks celery, medium diced
- 3 cloves garlic, peeled and crushed
- 2 tablespoons tomato paste
- ½ cup red wine
- 1 quart chicken stock
- 1 bay leaf
- 1 bag (10 ounces) pearl onions, peeled
- 2 tablespoons butter
- 1 bunch spinach, stemmed
- 2 cloves garlic, shaved
- Salt and pepper to taste
- ½ bunch chives, chopped fine, for garnish
- ½ bunch parsley, chopped
- 2 lemons, zested
- 2 cloves garlic, minced
- 6 tablespoons olive oil
Preheat oven to 300°F.
Heat an oven-safe stock pot or Dutch oven on medium-high heat. Add 2 tablespoons vegetable oil, then sear lamb shanks on all sides, starting with the bottom and finishing with the sides. When shanks are well-browned, remove from the pan and add onion, ½ of the carrots, ½ of the celery and garlic. Sauté over medium heat until they begin to caramelize. Add tomato paste and cook for 2 minutes, or until the paste begins to brown.
Deglaze the pan with red wine and reduce until it becomes a light glaze on the vegetables. Add the chicken stock, bay leaf and browned lamb shanks to the pot. Bring to a gentle simmer, cover with the lid and place in the oven. Braise the shanks for 2 hours, until the meat pulls down on the bone (but does not fall off) and a knife inserts easily into the meat.
Remove cooked shanks from the braising liquid, cover with foil and hold in a warm oven. Strain braising liquid through a fine mesh strainer into a sauce pot and reduce by ¾.
While the sauce is reducing, heat a sauté pan over medium heat. Add remaining vegetable oil, pearl onions, remaining carrots and celery. Sauté until they begin to brown, then add the reduced cooking liquid and bring to a boil. Add 1 tablespoon butter, reduce to a light glaze and reserve.
In a separate sauté pan, add remaining butter, spinach and shaved garlic, and cook over medium heat until the spinach has wilted. Season with salt and pepper.
To make the gremolata, mix together the chopped parsley, lemon zest, garlic and olive oil.
To serve, place sautéed spinach in a bowl, top with the shank and then spoon the glazed vegetables and sauce over the top. Garnish with chopped chives. Serve gremolata on the side.