{"id":3812,"date":"2023-09-14T14:00:26","date_gmt":"2023-09-14T12:00:26","guid":{"rendered":"https:\/\/dev.rouvinez.com\/blog\/non-classe\/braised-lamb-shank-lemon-gremolata\/"},"modified":"2026-05-28T10:31:20","modified_gmt":"2026-05-28T08:31:20","slug":"braised-lamb-shank-lemon-gremolata","status":"publish","type":"post","link":"https:\/\/dev.rouvinez.com\/en\/blog\/recipes\/braised-lamb-shank-lemon-gremolata\/","title":{"rendered":"Braised Lamb Shank &#038; Lemon Gremolata"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">The recipe from <a href=\"https:\/\/mrsmartinezcooks.ch\/\" target=\"_blank\" rel=\"noopener\">Mrs Martinez Cooks<\/a><\/h2>\n\n<p class=\"wp-block-paragraph\">A generous and convivial dish par excellence, this red wine-braised lamb shank requires a little patience to reveal its full richness. Slowly simmered with vegetables, herbs, and deglazed cooking juices, the meat becomes tender and perfectly fragrant. Served on creamy polenta and enhanced with a lemon gremolata, it offers a beautiful balance of depth and freshness, ideal for sharing with a structured red wine from the cellar.  <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\"><strong>For 4 people:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>5 lamb shanks to order from your butcher<\/li>\n\n\n\n<li>1 tbsp cooking oil<\/li>\n\n\n\n<li>2 cloves garlic<\/li>\n\n\n\n<li>2.5 dl red wine<\/li>\n\n\n\n<li>5 dl beef broth<\/li>\n\n\n\n<li>4-5 carrots<\/li>\n\n\n\n<li>100 g celery<\/li>\n\n\n\n<li>3 sprigs rosemary<\/li>\n\n\n\n<li>1-2 tsp Worcestershire sauce<\/li>\n\n\n\n<li>1 tbsp tomato paste<\/li>\n\n\n\n<li>1 bunch parsley<\/li>\n\n\n\n<li>2 cloves garlic<\/li>\n\n\n\n<li>4 tbsp olive oil<\/li>\n\n\n\n<li>2 anchovy fillets (optional: can be replaced with 2 pinches of fleur de sel)<\/li>\n\n\n\n<li>2 lemons<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Recipe<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Preheat the oven to 170\u00b0C (fan-assisted).<\/li>\n\n\n\n<li>Heat the oil in a Dutch oven and sear the lamb shanks on all sides. Remove from heat and set aside. <\/li>\n\n\n\n<li>Meanwhile, peel the onions and cut them into quarters. Peel the garlic cloves, <\/li>\n\n\n\n<li>In the same Dutch oven, brown the onions and garlic cloves, adding a little fat if necessary.<\/li>\n\n\n\n<li>Return the lamb shanks to the Dutch oven, then deglaze with the red wine. Scrape up the cooking juices with a wooden spatula.  <\/li>\n\n\n\n<li>Then add the beef broth, peeled carrots cut into sticks, and celery cut into large cubes.<\/li>\n\n\n\n<li>Also add the rosemary sprigs, Worcestershire sauce, and tomato paste. Mix, then cover. <\/li>\n\n\n\n<li>Place in the lower part of the oven and cook for 2h-2h30 at 170\u00b0C (fan-assisted).<\/li>\n\n\n\n<li>Meanwhile, prepare the lemon gremolata. Chop the parsley, garlic cloves, and anchovy fillets. Mix with the olive oil and lemon zest.  <\/li>\n\n\n\n<li>Serve the braised lamb shanks with their sauce over creamy polenta, all sprinkled with lemon gremolata.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Enjoy with a delicious glass of <a href=\"https:\/\/shop.famillerouvinez.com\/fr\/shop\/117-187-nez-noir-rouge-aoc-valais.html#\/28-centilisation-75\" target=\"_blank\" rel=\"noopener\">Nez Noir Rouge<\/a>. Bon app\u00e9tit! <\/p>\n","protected":false},"excerpt":{"rendered":"<p>The recipe from Mrs Martinez Cooks A generous and convivial dish par excellence, this red wine-braised lamb shank requires a little patience to reveal its full richness. Slowly simmered with vegetables, herbs, and deglazed cooking juices, the meat becomes tender and perfectly fragrant. Served on creamy polenta and enhanced with a lemon gremolata, it offers [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3813,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[54],"tags":[15],"dipi_cpt_category":[],"class_list":["post-3812","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-nez-noir"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3812","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/comments?post=3812"}],"version-history":[{"count":1,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3812\/revisions"}],"predecessor-version":[{"id":3814,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3812\/revisions\/3814"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media\/3813"}],"wp:attachment":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media?parent=3812"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/categories?post=3812"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/tags?post=3812"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/dipi_cpt_category?post=3812"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}