Mustard Lamb Shank with Gremolata

• Gluten free

• Meat

  • 4 Lamb shanks

• Produce

  • 2 cloves Garlic
  • 1/2 cup Italian parsley
  • 1 1/2 tbsp Lemon
  • 1 Lemon, Zest of

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Granulated sugar
  • 2 tsp Kosher salt

Found on honestcooking.com

Description

Ingredients

• 4 lamb shanks, trimmed
• 2 teaspoons kosher salt
• ½ teaspoon black pepper, preferably freshly ground
• 1 teaspoon granulated sugar
• 1 tablespoon Dijon mustard
• 1 ½ tablespoons lemon
• ½ cup Italian parsley, finely chopped
• 2 cloves of garlic, minced
• zest of 1 lemon

Directions

• Mix salt, pepper, and sugar in a small bowl.
• Rinse lamb shanks under running water. Dry them thoroughly with paper towels.
• Massage the lamb shanks with the salt-pepper-sugar mixture, making sure to coat all sides.
• Place lamb shanks in a Dutch oven (or a heavy bottom pan with a lid) on a single layer.
• Cover and cook in low heat, turning shanks once or twice, until meat is fork-tender and almost falling of the bone. This takes around 2 ½ to 3 hours.
• Take 2-3 tablespoons of the liquid in the pan and stir it together with mustard and lemon juice.
• Spoon it over the lamb shanks. Turn the heat off and let it marinate for 10 minutes.
• Place parsley, garlic, and lemon zest in a small bowl.
• When ready to serve, garnish each lamb shank with a tablespoon of gremolata.