Recipe: Braised Lamb Shanks with Cannellini Beans, Gremolata and Roasted Garlic Parmesan Smashed Potatoes

Braised Lamb Shanks with Cannellini Beans, Gremolata and Roasted Garlic Parmesan Smashed Potatoes


  • 4 lamb shanks
  • 6 tbsp Milanese Gremolata Olive Oil
  • 2 onions, chopped
  • 2 large carrots, chopped
  • 2 celery ribs, chopped
  • 12 garlic cloves, chopped
  • 3 1/2 cups red wine…heartier the better, if you are near a Trader Joes…Two Buck Chuck is perfect!
  • 6 cups chicken broth
  • 3 tbsp 18-year-old Traditional Balsamic Vinegar
  • 3 tbsp thyme
  • 3 tbsp Italian parsley, chopped
  • 1 tbsp lemon zest
  • 2 cups cooked white cannellini beans
  • 4 tbsp butter

For the lamb…

  1. Season lamb shanks with salt and pepper.
  2. Heat 4 tbsp olive oil in a large Dutch oven over medium high heat until hot …but not setting off the smoke alarm.
  3. Brown lamb shanks in two batches and transfer to a plate.
  4. Lower the heat and add two thirds of your onions, carrots, celery, and garlic to the Dutch oven and sauté until the onions and carrots are softened.
  5. Add wine and simmer, stirring frequently, until liquid is reduced to about 3 cups.
  6. Return shanks to the pan and stir in 4 cups chicken broth, balsamic vinegar and 2 tbsp thyme.
  7. Allow the liquid to come to a boil and then reduce heat to just a simmer.
  8. Cover and continue to simmer 1 1/2 hours, occasionally turning the lamb shanks.
  9. Remove the cover and simmer 1 hour more, or until lamb shanks are mouth wateringly succulent and tender. There is a lot to do while the lamb is cooking…

For the Gremolata…

  1. Mince about half the remaining garlic
  2. Combine in a small bowl with the parsley and lemon zest.
  3. Set aside.

For the beans…

  1. Heat the remaining 2 tbsp olive oil in a medium saucepan over medium high heat.
  2. Sauté the remaining onions, carrots, celery and garlic until softened, about 5 minutes.
  3. Add beans, remaining 2 cups chicken broth, and remaining 1 tbsp thyme and simmer over medium heat, stirring occasionally for 30 minutes.
  4. Remove from heat, stir in half the gremolata mixture, cover and leave on the stove while the lamb finishes.
  5. When the lamb is done, transfer shanks to a plate and cover with foil.
  6. Strain braising liquid through a sieve into a saucepan, discard the solids.
  7. Stir in butter and boil sauce, stirring occasionally, until slightly thickened.
  8. Sprinkle lamb shanks with the remaining gremolata and serve with beans, sauce, smashed potatoes and a new bottle of Two-Buck Chuck.

Recipe Credit: Mango Dragonfly