You can serve the lamb shanks over mashed potatoes, polenta, white bean puree, or cauliflower puree! Choose which one to serve it with. I used mashed potatoes for this recipe!
1/4 cup Dijon mustard
1/2 cup extra virgin olive oil
2 tablespoons low sodium soy sauce
5 cloves of garlic, peeled and gently smashed
3/4 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1 bay leaf
Place all the ingredients in a bowl and whisk together well, set aside.
4- lamb shanks
2 cups of organic chicken stock
1 cup red wine
Pour only the marinade over the lamb shanks, cover and refrigerate for 2 to 3 hours.
1 bundle Italian parsley, finely minced
1 small garlic clove, finely minced
1/2 cup lemon peel, finely minced
1/4 cup capers, rough chop
1 anchovy chopped fine (optional)
1/3 cup extra virgin olive oil
pinch of kosher salt
2 teaspoon cracked black pepper
Mix all the ingredients in a bowl, cover, and place in the refrigerator until ready to use.
REMOVE THE GREMOLATA ONE HOUR BEFORE SERVING TO BRING TO ROOM TEMPERATURE
INSTRUCTIONS TO ROAST LAMB SHANKS
Preheat the oven to 300F
Line a 9×15 pyrex roasting pan first with parchment paper. Place the lamb shanks in a roasting pan along with the marinade, add the chicken stock, and the wine.
Roast for about 3 hours or until the meat is tender when pierced with a fork.
The last 1/2 hour raise temperature of the oven to 375.
Use a baster to baste every 10 minutes for 30 minutes until the lamb is a deep rich caramelized color.
Transfer the lamb shanks to a warm serving platter and cover loosely with the aluminum foil to keep warm. Remove the parchment paper and discard it.
Strain and discard all the solids from the bottom of the roasting pan.
Transfer the sauce to a saucepan, skim the fat from the top and heat until small bubbles start to form on the sides of the pan.
For each serving, add some pan sauce to the bottom of a heated plate.
Add a serving of mashed potatoes, and lay the lamb shank over the potatoes.
Top with 2 tablespoons of the Gremolata!
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