Braised Lamb Shanks with Lemon and Mint

Name: Braised Lamb Shanks with Lemon and Mint
Yield: Serves 6
Ingredients: 6 pounds, lamb shanks (about 6 shanks), trimmed of excess fat and fell (thin, white papery covering), see illustration; , Table salt; 1 tablespoon, canola oil; 2 , medium onions, sliced thick; 3 , medium carrots, peeled and cut crosswise into 2-inch pieces; 2 medium ribs, celery, cut crosswise into 2-inch pieces; 4 medium cloves, garlic, minced; 2 tablespoons, tomato paste; 1 , medium lemon, zested (reserved), and quartered; 2 tablespoons, minced fresh mint; 2 cups, dry white wine; 3 cups, low-sodium chicken broth; , Ground black pepper

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Appears in Cook's Illustrated January/February 1995

Main Courses

Lamb

For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise in a mixture of wine and stock.

SERVES6

TIME3 hours

WHY THIS RECIPE WORKS

For our lamb shanks recipe, we found that we preferred to braise them in the oven rather than on the stovetop, as the oven provided more even heat. Browning the shanks over high heat in a skillet first added a great deal of flavor to the di...

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