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Braised Lamb Shanks with Spring Vegetables and Spring Gremolata


Braised Lamb Shanks with Spring Vegetables and Spring Gremolata Recipe

Ingredients:
  • 6 1-to 1 1/4-pound lamb shanks
  • All purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 3 cups finely chopped onions (about 2 medium)
  • 2 cups finely chopped peeled carrots
  • 1 1/4 cups finely chopped celery
  • 3 garlic cloves, minced
  • 1 tablespoon (generous) tomato paste
  • 3 cups low-salt chicken broth
  • 1 1/2 cups Sauvignon Blanc or other dry white wine
  • 6 fresh Italian parsley sprigs
  • 2 tablespoons chopped fresh thyme
  • 2 bay leaves
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon (packed) finely grated lemon peel
  • 1 tablespoon minced fresh green garlic or 1 garlic clove, minced
  • 1 1/2 pounds unpeeled 1 1/2-to 1 3/4-inch baby red potatoes or baby Yukon Gold potatoes
  • 8 ounces slender baby carrots, trimmed, peeled
  • 8 ounces sugar snap peas, strings removed
  • 2 tablespoons (1/4 stick) butter
  • 3 ounces fresh pea tendrils
Directions:
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