Slow-Cooked Lamb Shanks with Gremolata

serves 4

THESE REALLY FLAVORFUL SLOW-COOKED LAMB SHANKS ARE GIVEN A TANTALIZING TWIST WITH A SPRINKLING OF ROASTED ALMOND GREMOLATA JUST BEFORE SERVING.

ingredients

4 trimmed lamb shanks

2 tablespoons olive oil

4 garlic cloves, halved

1 dried chile, crushed

3 rosemary sprigs

6 ripe plum tomatoes

2 large onions, finely chopped

4 strips orange zest

2 bay leaves

1 teaspoon packed brown sugar

½ cup red wine

2 cups water

salt and pepper

gremolata

1 cup blanched skinless almonds

2 garlic cloves, minced

zest of 2 lemons

small bunch of fresh flat-leaf parsley, chopped

1 Preheat the oven to 350°F. Season the lamb shanks well with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven or heavy flameproof casserole dish. Add the meat to the pot and brown on all sides for 3 minutes, then remove from the heat. Chop the garlic, chile, and rosemary together.

2 Cut the tomatoes in half and, with the skin side in your hand, grate the flesh on a cheese grater to form a coarse tomato pulp. The skin will be left in your hand.

3 Remove the meat from the pot and return the pot to the heat with 1 tablespoon of the oil. Add the garlic, chile, and rosemary and sauté briskly for 2 minutes, or until fragrant and aromatic. Add the onions to the pot and sauté for about 5 minutes, or until soft. Season to taste with with salt and pepper.

4 Return the meat to the pot with the orange zest, bay leaves, sugar, tomato pulp, wine, and water. Stir until everything is thoroughly combined.

5 Cover and bring the mixture to a simmer over medium-high heat on the stove. Transfer the pot to the preheated oven and cook for an additional 2½ hours, basting regularly. Check the seasoning again and add more salt and pepper, if desired.

6 Meanwhile, to make the gremolata, roast the almonds in the preheated oven for 3 minutes, or until golden brown.

7 Make sure the garlic is really finely chopped, because it will be eaten raw. Put the minced garlic into a small bowl. Add the cooled almonds and the lemon zest to the bowl and mix to thoroughly combine.

8 When ready to serve, mix the parsley into the gremolata. Sprinkle the gremolata over the cooked lamb shanks and serve immediately.

Recipe from The Weekend Cook