Farmer’s Market

Braised Lamb Shanks with Baby Carrots

image :  Braised Lamb Shanks with Baby Carrots

Ingredients

  • 1 tablespoon olive oil
  • 6 lamb shanks
  • 12 small spring onion, halved (or 1 large white onion, thickly sliced)
  • 6 garlic cloves, minced
  • 2 teaspoons paprika
  • 8 medium tomatoes, peeled, quartered
  • 12 baby carrots, trimmed
  • 1 1/2 cups red wine
  • 1 cup beef broth
  • 3 tablespoon tomato paste
  • 2 sprigs of rosemary
  • 3 strips of lemon rind
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Gremolata

  • 1 tablespoon lemon zest
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, minced


Directions

To make the gremolata, combine all ingredients in a small bowl.

Heat oil in a large pot or Dutch oven over medium-high heat. Add lamb in batches and cook until browned all over. Remove from pan. Add onions, garlic and paprika and cook for 2 minutes or until fragrant. Return lamb to pan.

Add remaining ingredients. Bring to a boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally for 1 1/2 hours. Remove lid and simmer for about 30 minutes or until lamb is tender and sauce is thickened. Sprinkle with gremolata just before serving.

Serves 4 to 6.