Braised Lamb Shanks with White Beans and Mint Gremolata

Slow-braised lamb shanks settle into a savory red-wine sauce with creamy white beans, while lemony mint gremolata cuts through the richness.

255 min

4 servings

Ingredients

4 bone-in lamb shanks

2 tsp kosher salt, divided

1 tsp freshly ground black pepper

2 tbsp extra-virgin olive oil

1 large yellow onion, diced

2 medium carrots, diced

5 garlic cloves, divided

2 tbsp tomato paste

2 cups low-sodium chicken stock

2 fresh rosemary sprigs

2 cans cannellini beans, drained and rinsed

1 medium lemon

1/2 cup fresh mint leaves, finely chopped

1/2 cup fresh flat-leaf parsley leaves, finely chopped

Large Dutch oven with lid · Tongs · Chef's knife · Fine grater

Better the next day

Chill the finished braise overnight, remove the solid fat, and reheat gently; mix the gremolata shortly before serving.

Alcohol-free braise

Replace the wine with the specified additional stock and vinegar, then reduce it before adding the main measure of stock.

01. Heat the oven to 325 F with a rack in the lower third so the covered Dutch oven has room.

02. Season the dry shanks with 1 1/2 tsp salt and pepper; sear in oil for 12 minutes, turning only after each side releases with a dark crust.

03. Cook onion and carrots for 8 minutes, then add 3 garlic cloves and tomato paste for 2 minutes, until the paste darkens.

04. Deglaze with wine for 6 minutes; for the nonalcoholic branch, substitute the measured additional stock and vinegar and reduce the same way.

05. Add stock and rosemary, return the lamb and its juices, and cover once the liquid reaches a gentle simmer.

06. Braise covered at 325 F for 2 hours 30 minutes, turning once, until the meat nearly slips from the bone.

07. Stir in the beans and bake covered for 20 minutes more, just until creamy and hot but still intact.

08. Discard rosemary and rest for 15 minutes; for make-ahead service, chill overnight, remove the firm fat, and reheat gently.

09. Combine lemon zest, 2 minced garlic cloves, mint, parsley, and 1/2 tsp salt just before serving so the herbs stay vivid.

10. Add lemon juice until the sauce tastes lively, then serve each shank over beans and sauce with plenty of gremolata.