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Braised Lamb Shanks with Parsley-Mint Gremolata

Braised Lamb Shanks with Parsley-Mint Gremolata

Ingredients: 1/2 teaspoon freshly ground black pepper,1 cup chopped carrot (about 2 large),2 cups dry red wine,3/4 cup fat-free, less-sodium chicken broth,1/4 cup finely chopped fresh flat-leaf parsley,2 tablespoons finely chopped fresh mint,1 teaspoon minced fresh rosemary,1 tablespoon minced fresh thyme,1 tablespoon minced garlic,3 garlic cloves, minced,4 (12-ounce) lamb shanks,1 tablespoon grated lemon rind,3/4 cup fat-free, less-sodium beef broth,1 tablespoon olive oil,2 cups chopped onion (about 1 large),1 teaspoon salt

Instructions:

  1. To prepare lamb, combine the first 4 ingredients; set aside 1 teaspoon herb mixture. Rub lamb evenly with remaining herb mixture.
  2. Heat oil in a large Dutch oven over medium heat.
  3. Add lamb to pan; cook 2 minutes on each side or until browned.
  4. Remove lamb from pan; keep warm.
  5. Add onion, carrot, and garlic to pan; cook 5 minutes or until lightly browned and tender, stirring occasionally.
  6. Add wine and reserved 1 teaspoon herb mixture; bring to a boil. Cook until mixture is reduced to 2 cups (about 6 minutes).
  7. Add broths; bring to a boil. Cook until mixture is reduced to 1 3/4 cups (about 5 minutes). Return lamb to pan; cover, reduce heat, and simmer 2 1/2 hours or until lamb is tender, turning shanks occasionally.
  8. To prepare gremolata, combine parsley and remaining ingredients.
  9. Remove lamb and vegetables from pan with a slotted spoon; keep warm.
  10. Place a large zip-top plastic bag inside an 8-cup glass measure or bowl.
  11. Pour broth mixture into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag.
  12. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Bring broth mixture to a boil; cook until reduced to 2 cups and thickened (about 12 minutes). Spoon sauce over lamb and vegetables; top with gremolata.

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