Braised Lamb Shanks

1. Trim and Season Lamb Shanks

Start by trimming any excess fat from the lamb shanks and seasoning them generously with salt and fresh-ground black pepper. If you can, do this a day before cooking to let the flavors penetrate the meat more deeply.

2. Brown the Lamb Shanks

When you’re ready to cook, heat a generous splash of olive oil in a heavy-bottomed pan over medium-high heat. Once the oil is hot, brown the lamb shanks on all sides. This should take about 12 minutes. You’re looking for a rich, deep color on all sides, which will add both flavor and visual appeal to the finished dish.

3. Prepare the Vegetables

Once the shanks are nicely browned, remove them from the pan and pour out most of the fat, leaving just a thin layer. Add the onions, carrots, garlic, dried chile pepper, black peppercorns, rosemary sprig, and bay leaf to the pan. Cook these vegetables for a few minutes until they start to soften and release their aromas.

4. Reduce White Wine

Next, pour in the white wine and let it reduce by half. This process concentrates the flavors and adds depth to your sauce. Once reduced, return the browned lamb shanks to the pan and pour in the chicken broth. Make sure the shanks are mostly submerged in the liquid.

5. Braise the Lamb Shanks

Bring the mixture to a boil, then reduce the heat to a simmer and cover the pan. Let the lamb shanks braise gently for 2½ to 3 hours, either on the stovetop or in a 325°F oven. The slow cooking will tenderize the meat until it’s falling off the bone.

6. Prepare the Sauce

Once the shanks are tender, remove them from the pan and skim any excess fat from the surface of the sauce. Pass the sauce through a food mill to achieve a smooth consistency. Taste the sauce and adjust the seasoning if necessary, then return the lamb shanks to the pan with the sauce to keep them warm.

7. Prepare Gremolata

For the gremolata, finely chop a handful of parsley, mince a clove of garlic, and grate the zest of one lemon. Mix these ingredients together.

8. Serve

To serve, warm the sauce and shanks if needed, then arrange the lamb shanks on a platter or individual plates. Spoon some of the rich sauce over the top and sprinkle with the fresh gremolata. Enjoy your succulent braised lamb shanks with a burst of vibrant flavor from the gremolata.