Lamb Shanks With Gremolata Crumbs, Italian Style

Lamb Shanks With Gremolata Crumbs, Italian Style served on top of a bed of creamy parmesan polenta is a great dinner for a chilly weekend evening.  This simple dish of humble Italian origins is so flavorful that it makes a wonderful meal to serve at a casual dinner party. The shanks are slowly cooked in the oven in a tomato wine braising liquid. The liquid infuses the meat with taste while the meat juices add a wonderfully rich depth of flavor to the liquid.  After a couple of hours in the oven, the meat becomes so tender that it almost falls off the bone. Everything can be prepared before your guests arrive and kept warm in the oven. Effortless entertaining is what this meal is all about.

Italian Lamb Shank With Gremolata Crumbs On A Bed Of Creamy Parmesan Polenta
Italian Lamb Shank With Gremolata Crumbs On A Bed Of Creamy Parmesan Polenta

Italian Lamb Shanks

Serves two, adjust the recipe accordingly

Preheat the oven to 350 degrees

  • 1 lamb shank per person, about 1 to 1 1/4 lb. each
  • salt and pepper
  • oil for browning
  • 1/2 large onion,  chopped
  • 4 garlic cloves, chopped
  • 1 c. red wine
  • 1 carrot, peeled and cut into several pieces
  • 2 c. beef broth
  • 1 14.5 oz. can (about 2 c.) canned diced tomatoes
  • 1 bay leaf
  • 1/4 tsp. dried thyme
  • 1 c. water, more or less (if necessary)
  • 1 branch fresh thyme, leaves removed and stem discarded

Season the lamb shanks generously with salt and pepper. Heat a couple of tablespoons of oil in a heavy bottomed ovenproof pot over medium-high heat. When hot, add the lamb shanks and brown well on all sides. Remove to a plate. Drain the oil from the pot.

In the same pot, add the onions and cook over medium heat until soft and just starting to brown. Add the garlic and cook for 1 minute. Add the red wine and stir, scraping up all the browned bits. Simmer the wine until it is reduced by half. Add the carrot, beef broth, tomatoes, bay leaf and dried thyme to the pot and bring to a simmer. Put the shanks back into the pot and if necessary, add water so that the liquid comes half way up on the shanks. Cover the pot with a lid and place in the oven. Braise for approximately 2 1/2 to 3 hours (depending on the size of the shanks), turning half way through, until the meat is tender.

Remove the pot from the oven, carefully remove shanks to a plate and cover with foil to keep warm. Discard the bay leaf  and skim off any accumulated fat from the sauce. Use a stick blender to blend the liquid and vegetables to a sauce like consistency.  Add the fresh thyme leaves and simmer for five minutes. Taste for additional seasoning.

Crispy Gremolata Crumbs

  • 1/4 c. panko breadcrumbs (or homemade breadcrumbs)
  • zest of 1 lemon
  • 1 Tbsp. olive oil
  • 1 garlic clove, minced fine
  • 1 small handful parsley, stems removed, leaves chopped fine
  • salt and pepper to taste

In a small sauté pan, toast the bread crumbs until just turning golden. Remove to a bowl and add the zest of the lemon and mix well. Add the oil to the sauté pan and heat the garlic over low heat until just starting to turn color. Add the oil and garlic to the bread crumbs and mix well. Add the chopped parsley and season with salt and pepper.

The shanks are wonderful served on a bed of polenta, risotto, noodles or even mashed potatoes. For this meal I made polenta finished with cream and Parmesan cheese. Ladle the soft polenta around the plate and place a shank in the middle. Spoon some of the tomato sauce over the shank and sprinkle with the crispy gremolata crumbs.


Lamb shanks are a relatively inexpensive cut that when braised slowly turns tough pieces of meat into succulent goodness. Coated in flavorful tomato wine sauce and bits of crispy breadcrumbs mixed with lemon zest, garlic and parsley, each mouthful of the tender lamb shank with the gremolata crumbs is enticingly good. I believe you will enjoy this Italian style of preparing lamb shanks. If you don’t wish to have a tomato based sauce, then I think you would enjoy my Slow Braised Lamb Shanks that are prepared with red wine, garlic and fresh herbs. They are served with lemon orzo and will remind you of a dish you might enjoy while visiting a Greek taverna. Either way, I think you will find lamb shanks to be a perfect dish for effortless entertaining and one that your guests will love.

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208 thoughts on “Lamb Shanks With Gremolata Crumbs, Italian Style

  1. I think this is the third lamb recipe I’ve read in the last few days. The universe must be telling me something. I may even listen as the shank looks mouthwatering.

    1. Hi Boleyn, I’m happy that you like the looks of this dish. With the start of spring, I think you see a lot more lamb in the markets that inspire us to use it in our meals.

  2. Both recipes greatly appeal as lamb shanks are quite the favourite part of my favourite meat! Some arriving in my tomorrow’s monthly online delivery!! Now I know what I’ll try – but at Australian prices my guests are not going to get served something which costs me more than the best fillet steak: selfishly I’ll glory in the dishes myself 🙂 !!! And certainly enjoy the luxury!!!

    1. Hi Eha, I’m glad you like both of the recipes. It seems strange to me that for a country known for raising so much lamb that it is so pricey. The beautiful and meaty shanks that I both were $4.40 a pound which is about the same price as I pay for boneless, skinless chicken breasts.

      1. Karen ~ circumstances, I think! We do not have ‘feedlots’ or raise our animals on corn. Sheep are raised on grass in the interior and they have had a bad drought for years. Hay feed is expensive and the numbers of beasts are down ~ yet overseas contracts have to be honoured and we bear the brunt. And amidst unpacking a month’s groceries: I did not order the lamb cutlets at $26/kg this week but bought two shanks, lovely but much lower in weight than yours at $11. Good beef and pork and chicken are half the price, my beloved [tho’ cholesterol rich’ offal 50% down on that! So it is all comparative!!!!]. Am looking forwards to cooking shanks ‘your’ way anyways!!

    1. Thank you Mad Dog, for your nice compliment. My husband thought these were the best lamb shanks that I’ve made…I think the gremolata crumbs added a lot to the dish.

    1. Hi John, You get so many ingredients that I can’t find in my markets…I’m sorry that lambs shanks aren’t available. A shoulder roast would be a great substitute. Enjoy!

    1. Hi Bonnie, I’m all for entertaining made easy by having a dish that I can have prepared before my guests arrive. Lamb shanks are that kind of meal. Thank you for your nice compliment.

  3. This time of the year is when I wish I still lived in England, there’s spring lamb in all the butchers shops. Not a sign where I live in France. in fact I’ve never seen lamb shanks .So I’ll have to save your recipe for another time, it looks delicious . When ever I see it on the menu in a restaurant, I choose it..

    1. Hi Barbara, I find it interesting that lamb isn’t popular in your area. I will always remember the beautiful scene of sheep grazing in the salt grass fields of Normandy with Mont Saint-Michel in the background. I’m like you…whenever I see lamb on a menu, I’m tempted to order it.

  4. Oh, how delicious, I could almost taste it! I believe that we still have some lamb in the freezer from last fall. You have inspired me and I hope to try your recipe soon!

    1. Thank you for your lovely compliment, Laila. I’m happy to know that I have inspired you to make my recipe for lamb shanks…I hope you will enjoy them. 🙂

  5. What a beautiful spring supper.. Here in Colorado we still have lots of cold weather left. This would be perfect on one of our snowy spring evenings.

    1. Hi Karen, The calendar says spring but we too still have cold. The high today is supposed to be 20 and it is supposed to snow tomorrow up top of all the snow we still have on the ground. This is indeed a good meal for this kind of weather. Thank you for your compliment.

    1. Thank you Kay, for your nice compliment. I’ve made several versions of lamb shanks and I think this is my favorite. The topping adds a nice crunch to the tender meat…I’m glad you like it.

    1. Thank you Tin Man, for your nice compliment. The lamb is definitely as good as it looks. I’m happy to know that you like the gremolata crumbs. 🙂

  6. Oh, Karen – these look absolutely heavenly (even on a warm night in Tucson!), and the gremolata will bring out all the flavors perfectly. I might make these for Easter!

    1. Thank you David, for your nice compliment. I envy your warm weather…it is in the twenties today and we are getting more snow tomorrow. But of course, that is probably why you no longer live in New England. I told my husband that I thought lamb shanks would be a lovely meal for Easter so it seems we both think alike. 🙂

  7. I am all for effortless entertaining. Your sauce sounds delicious and I love the zesty gremolata. I bet this is fantastic – and you’re right, perfect for a chilly evening.

    1. Hi Kristy, I think one of the joys of entertaining is when we can serve a meal we know everyone will love but is also easy to prepare. We don’t have to spend the whole time in the kitchen and get to enjoy our company. This is a great meal for a chilly evening…just wish we would get some springlike weather. :_

    1. Thank you for your lovely compliment, Mandy. I think you will like the crispy gremolata crumbs. They add a lovely crunch and flavor of the lamb.

  8. Absolutely gorgeous – love the way you’ve cooked them! I’ve been thinking about lamb shanks as I saw a gorgeous recipe with pomegranate for an alternative Easter meal….they’ve been on my mind 😉

    1. Thank you Tanya, for your lovely compliment. I think lamb shanks would be perfect for Easter, I had just mentioned that to my husband. Pomegranate would go well with lamb but I don’t see them this time of the year in our market.

  9. Oh my gosh! This dish looks fantastic, Karen! The ingredients and the presentation are beyond words. Perfect for this hateful, freezing weather that is endless.

    1. I appreciate your lovely compliment, Francesca. I can’t believe the terrible cold weather we have been having…more snow tomorrow. 😦 Until it warms up, I guess we will have to keep preparing dishes like this.

  10. Effortless entertaining is how I like to roll- This looks beautiful. Slow braising in the oven makes the meat so tender and fills the house up with cooking aromas that make the heart smile.

    1. Hi Velva, I’m glad you like to entertain like I do. When it is effortless, you tend to do it more often. I agree about the wonderful aromas that fill the house when you do a slow braise in the oven. Thank you for your nice compliment.

    1. Hi Marigene, Rack of lamb is an elegant meal whereas the shanks are homey but both are delicious. I believe you should definitely spread your wings and try them…I think you are going to really enjoy them. Thank you for your nice compliment. 🙂

  11. Oh, I love any cut of lamb, and lamb shanks may be the most flavorful of all. Polenta would be perfect for these. I usually braise mine with red wine only, but really like the idea of adding tomatoes. This looks so terrific — thanks so much.

    1. Hi John, I agree with you…I do think the shanks are incredible flavorful. I believe you would enjoy this Italian version with the polenta. Thank you for your nice compliment.

  12. I love lamb shanks and this looks so wonderful and reminds me of spring. I will definitely try this recipe.

    1. Thank you Ronit, for your nice compliment. You are right, the germolata crumbs really do add to the flavor of this dish. I agree that orange zest would be terrific as well.

  13. Karen, lamb shanks are absolutely wonderful – we enjoy them prepared in many different ways. Your recipe looks quite tasty with that wonderful gremolata and the creamy polenta!

    1. Hi Andrea, I agree with you…lamb shanks are very versatile and oh so delicious. I’m happy that you like my Italian version…thank you.

    1. Thank you Raymund, I appreciate your very nice compliment. I’m glad you approve of my serving the lamb shanks with the creamy Parmesan polenta. I think it is a perfect match.

  14. Slow cooked meat is always the best and cooked with wine and tomato . . . even better. Meat must be so tender. It is making me hungry. Have a good week Karen! 🙂

    1. Hi Ray, I agree with you…meat slow cooked with wine and tomatoes becomes incredibly tender and absolutely delicious. Thank you for your nice compliment. I hope you have a nice week as well.

  15. A very impressive meal, even for a casual dinner! The Gremolita crumbs just take it over the top for both presentation and I’m sure for taste and texture too. I know my JT would absolutely love this dish, so I’ll be sure to bookmark it so that when I see a lamb shank at my butcher I’ll be sure to pick one up, although I must admit 1 to 1 1/4lb per person does seem a bit much.

    1. Thank you Eva, for your nice compliment. The gremolata crumbs really do add a lot to the overall goodness of the lamb shanks. If you look at the photo, you will see how large the leg bone of the shank is which is a large part of the weight of each shank. If you are serving this dish for guests, you will want them to have a whole shank and I doubt that you will find them much smaller than a pound.

    1. Hi Darryl, I’m glad you like the idea of the gremolata crumbs…they added another element to the dish which I really liked. Thank you for your nice compliment.

    1. Hi Didi, I have been pleasantly surprised that a lot of my readers enjoy lamb. I’m happy that you like my recipe and are thrilled that you are sharing it on your Facebook page…thank you so much!

    1. Hi Afra, That is exactly what I was going for. With the tender meat and the creamy polenta, I thought the crispy crumbs would go well. Thank you for your lovely compliment. 🙂

  16. This is stunning. What a great meal for spring. It seems so decadent, yet not too difficult to make. Thanks so much for sharing this beauty!

    1. Thank you for your lovely compliment, Amanda. I’m happy you like the recipe. You are right, it is an easy dish to prepare but with delicious results.

    1. Hi David, The weather here has been unbelievable cold. Winter just won’t let go of its nasty hold on the northeast and comfort food seems the way to go. Thank you for your nice compliment.

  17. Oh Karen, these sound just fabulous! I love the freshness gremolata adds to homey, slow cooked dishes. It’s so pretty too and sounds perfect served over polenta!

    1. I appreciate your lovely compliment, Chris. I do think the gremolata adds to the overall goodness of this meal. Its bright taste and crispiness goes so well the the tender lamb and creamy polenta. 🙂

  18. This is the perfect time of year to be enjoying sprig lamb. I love how tender this must be and then you have the added punch and zest fro the gremolata. Love the thought of enjoying this dish with friends one evening.

    1. I have to agree with you Laura, about having lamb this time of the year. Thank you for your lovely compliment, I’m happy that you like this dish.

    1. Hi Lizzy, I’m happy to know that you like the meal and are bookmarking for when winter arrives. I appreciate you nice compliment…thank you!

  19. Sound delicious Karen. If I saw slow-cooked lamb shanks on a restaurant menu I would often opt for them but I have to admit, shamefacedly, that I have never cooked them at home. 😉 Sorry to hear from the comment above that you are having terrible weather, I hope that passes soon. 😉

    1. Hi B, Until a couple of years ago, I hadn’t cooked lamb shanks either. Boy am I glad I did…they are so easy to prepare and so good. Thank you for your nice wish about the weather. We are getting snow tomorrow, but the weathermen are saying this should be the last of the cold winter weather. I certainly hope so, I would love to see spring green instead of winter white. 🙂

    1. Thank you Conor, for your nice compliment…I’m glad you like my dish. I’m happy that my post has prompted you to finish your post, I’ll be looking forward to your Indian lamb.

    1. Hi Christin, If you enjoy lamb shanks then you certainly must make them…they are so easy. You are right about this being perfect cold weather food. We have snow again tomorrow and then our weathermen are saying this should be the last of our cold weather. I’ll keep my fingers crossed for all of us…this has been the winter that just won’t quit.

  20. Looks gorgeous, and would hit the spot tonight, as winter has made a sudden return! The photo says “melt in your mouth.”

    1. Thank you TW, for your nice compliment. You are right about them being “melt in your mouth tender” and oh so good. Let’s hope that this is the last of the cold, we are only supposed to get a couple of inches tomorrow.

    1. Hi Uru, you gave me a chuckle…famous I doubt it but I love all my readers, like yourself. Thank you for your sweet compliment. 😀

    1. Hi Meredith, I’m with you when it comes to loving lamb…would you believe I never had it growing up. I hope you will enjoy the recipe when you get a chance to prepare it. Thank you for your nice comment.

  21. I love lamb shanks and often cook them in the same way, but when I was growing up they weren’t in fashion at all. Nobody wanted to cook with them and butchers had to practically give them away. My mother used to buy them for our dog! Times have now changed and we pay a lot for them here and when I complain to the butcher he says, ‘Well there are only two shanks on every lamb’ xx

    1. Hi Charlie, Times certainly have changed but your butcher is right about there only being two shanks to a lamb. 🙂 Thank goodness they are reasonably priced here.

  22. What a lovely dish, Karen, definitely company worthy. I’ve never made a Gremolita crumb topping and now I have the perfect excuse! Thanks!


    1. Thank you Sandra, I’m glad you like this meal. I do think it is a good one to serve guest because it is delicious and can be made ahead of time. Thank you for your nice compliment.

  23. This is really funny because I think I’ve said this to you before, and I hope you don’t think I’m being disingenuous! For some reason I’ll be thinking of a particular food choice and then you post the recipe. Seriously–I was driving home from my daughter’s tonight and thinking about Easter next month, and wondering if I might want to make some lamb shanks! No joke. My mom wants to do dinner, and yet my dad has been in the hospital. I was thinking of suggesting to her that we do almost a potluck because so many of our “group” will or won’t eat certain things, and this stresses my mom. I know that lamb pleases several (while others won’t eat it) and lamb shanks would be so tasty! More info than you needed, but I’m just amused that I had all this going on in my head for about an hour and then here you are! A sign! 🙂 The Italian style is a fabulous change that we haven’t tried, and I think it would be fun. You’ve answered my questions, Karen. How great!

    1. Hi Debra, I don’t think you could ever be disingenuous and I appreciate your thoughtfulness in letting me know how often we seem to be thinking along the same lines. I think the lamb shanks would be perfect as part of a pot luck for Easter. You could make them earlier and would just need to put them in a warm oven before serving. I hope things improve for both your dad and mom soon. Thank you as always for your lovely compliment.

    1. Thank you Giovanna, I’m glad that you like the recipe. Lamb chops are certainly quick to prepare and I love them. The nice thing about the shanks is that once they are in the oven, they basically cook themselves. 🙂

  24. Delicious! I’m sending this to my youngest daughter who has asked for some lamb recipes. Inexpensive cut of meat yet tender and flavorful-sounds like just the one for her!

    1. Hi Linda, I hope your daughter will enjoy the lamb shanks. They are easy to prepare and easy on the budget as well. Thank you for passing the recipe along to her…I appreciate that.

    1. Hi Angie, Your comment gave me a smile. Our plates were pretty clean when we finished this meal…it was yummy. Thank you for your nice compliment. 🙂

    1. I appreciate your lovely compliment, Lindy. I’m happy that you enjoyed the photo and recipe. I do think you will enjoy the recipe…my husband is still talking about the lamb shanks.

  25. The creamy parmesan polenta with the gremolata would be just fine with me…sans lamb. I am more and more not eating meat so although lamb is delicious I keep thinking of a little lamb’s sweet face when eating it…therefore I have given it up. Bit by bit each meat is disappearing from my diet…but Karen that polenta sounds divine.

    1. Hi Cathy, Thank you for stopping by for a visit and your nice compliment. Middle Eastern spices and lamb are a match made in heaven. 🙂

    1. Hi Siobhan, I do think you should try preparing the lamb shanks…I think your family would really enjoy them. Thank you for your nice compliment.

  26. Wow, that is one impressive meal Karen. I’ve never made lamb at home though (my husband thinks he doesn’t like it) but the last time I order lamb at a restaurant, I made him try some & just like that commercial – He liked it!. Baby steps, sometimes we need to take baby steps.

    1. Thank you Diane, for your lovely compliment. Baby steps sounds like the way to go with your husband. Perhaps you could cook one lamb shank and shred it, and add it to my sauce to serve over the polenta or pasta. I think you might win him over. 😀

      1. Sometimes we need to be a little sneaky. Once they try, they like it…we just have to get them to taste it. 🙂

    1. Thank you Nancy, I’m glad you like my idea of the crispy gremolata crumbs…I really do think they contribute a lot to the dish. I appreciate your nice compliment.

    1. Thank you so much for your nice compliment, Judit and Corina. I’m glad you like my recipe that adds crispy gremolata crumbs on top of the lamb shanks…they really did add a nice contrast of textures to the dish.

  27. A very inspiring dinner Karen. I was eyeing lamb at the market today and just didn’t have it in me to prepare it tonight. I’ll pick some up and give your wonderful recipe a go! Love the polenta and especially the gremolata crumbs.

    1. Hi Tandy, Yes…I sure you will start getting into comforting food dishes as your weather cools down. I’m happy you like my gremolata topping, I think it adds a lot to this dish. Thank you for your compliment.

    1. Thank you Jeannee, for your nice compliment. I agree with you that you want to make sure that the flavors of the lamb shine through…I happy you like my recipe. 🙂

  28. The lamb shank looks irresistible. Thank you for reminding me that spring is the lamb season! I must keep it in mind during my next shopping session.

    1. Thank you Susan, I’m happy that you like the photo. The meat truly was “melt in your mouth” tender. I appreciate your nice compliment.

    1. Hi Katerina, I’m happy to know that you like the meal. Topped with the sauce and crumbs, this was some of the best lamb shanks I’ve had. Thank you for your nice compliment.

    1. Hi Angela, This past winter and the being of spring has been tough for many of us. We need all the comforting meals we can get. Thank you for your nice comment.

    1. Thank you Ming, for your nice compliment. I agree that sometimes splurging on an ingredient makes it all the more special. I had made enough polenta and with some leftover lamb, I got a second meal which helps with the cost. 🙂

  29. Wow Karen, this lamb shank just look perfect…I can only imagine the flavor…and yes, polenta looks great, especially with all the sauce…yum!
    Hope you are having a lovely week 😀

    1. Thank you Juliana, I’m happy to know you like the looks of this meal…it really was great. We didn’t get snow that was originally forecasted for today so my week is starting out great. I hope you have a nice week as well.

    1. Thank you for your nice compliment, Cathy. This really was a great meal and I think polenta is the perfect accompaniment to the shanks.

  30. Another fabulous recipe. And a cut that I haven’t had since travelling. Then, on the coast near Perpignan, it wasn’t cooked for nearly long enough. As you say, after a couple of hours the meat should nearly fall off the bone.

    1. Thank you for your nice compliment, Johnny. Yes, it does take a couple of hours to get the meat to nearly fall off the bone. It is worth the wait, especially with all the great aromas it creates in the kitchen.

    1. Hi Ksenia, I do have to agree with you…lamb does behave itself when cooked. 😀 I’m happy to know that you like the recipe, thank you for your nice compliment.

  31. Wonderful post, my friend! Just beautiful and the perfect comfort food meal during these cold and windy March days. I love the bed of creamy Parm polenta, too. Pure deliciousness. I’m so glad this recipe was designed to serve two. Easily doubled, etc. for more. Thank you for sharing, Karen. Have a lovely weekend, my friend!

    1. Thank you for your kind words, Stacy. I’m glad that you like the recipe and appreciate you nice compliment. Yes, this recipe is easy to adjust depending on how many people you are cooking for.

    1. I’m happy you like the looks of this dish, Nazneen. If you don’t care for lamb, you could always prepare the dish with veal shanks.

  32. Hi Karen, Gremoulata crumbs are a delicious idea! I love lamb shanks and we made a slow braise a week or so back (as it’s been cold & rainy, at the start of Sydney’s autumn.) Liking the idea of mixing up the textures so this is a definite must try!

    1. Hi Alli, I’m glad that you like the idea of the gremolata crumbs. Their crispy texture is a nice compliment to the tender meat and the creamy polenta. Thank you for your nice compliment.

    1. Hi Mary, I’m glad that you like the recipe. I know that some people don’t like lamb but I think a bite of the lamb with the sauce and polenta might change your husband’s mind. 🙂

    1. Thank you for your sweet compliment, Denise. I’m happy to know that you like the lamb shanks. Wish we were neighbors, I would share. 🙂

  33. Karen, you always have me licking my chops when I visit your site. Your lamb looks so delicious and love the sauce the crusty bread crumbs and served on a plate of polenta. Slow cooked and falling of the bone. Delicious and so many layers of flavor going on in this dish.

    1. Hi Bobbie, You are right about this dish having a variety of good flavors and textures. I’m glad you like the meal…thank you!

    1. Hi Daniela, I’m glad you agree with me about gremolata. I think it is a nice accompaniment to the richness of this dish. Thank you for your nice compliment.

  34. Lamb shank is such a great dish – in what ever why it’s served. Just brilliant and I never had it before I came to UK – big big thing … over there at pubs – especially the Gastro Pubs. One of our best selling dishes too on the a la carte … didn’t matter what way it was prepared.
    Polenta I like too, but never had it with lamb … we always served it with different kinds of mash.
    Lamb shank isn’t a dish I would do to me as a lonely diner – but I can try this crumbs on my lamb chops that I eat quite often. So another bookmark.

    1. Hi Viveka, I agree with you about how good lamb shanks are but understand that this is not a cut of meat you would be inclined to cook for just one person. I do think you will enjoy the gremolata crumbs…they would be a nice addition to many dishes.

  35. I also made this superb lamb shank dish & loved it so much! We served this with cooked green beans & red onions & potato croquettes! Yum yum, it was! x

    1. Hi Sophie, I think you are my biggest fan and I love it. I’m so happy that you enjoyed making the lamb shanks. I think your accompaniments sound terrific. Thank you as always for your love compliment…I really appreciate it.

  36. I know many people who don’t bother with the gremolata when they make lamb shanks or osso buco.This is such a mistake as the fresh tasting gremolata provides a lovely contrast to the richness of the meat. I add a bit of anchovy paste to the gremolata to really ensure tat a perfect unami is happening.

    1. Hi Jerry, I agree with you about the gremolata adding so much to lamb shanks and osso buco. I use anchovy paste when I cook my other version of lamb shanks and it does go well. 🙂

  37. Lamb is my favorite “treat” for dinner. This looks like something you would order in a nice restaurant – love it. Your gremolata sounds like a great recipe to have all on its own.

    1. Hi Becki, I’m glad that you like lamb as much as my husband and I do. Thank you for your kind words, I appreciate your lovely compliment.

    1. Hi Carol, I’m glad you like the looks of the lamb shanks…they were fantastic. Thank you as always for taking the time out of your very busy schedule to stop by and comment. I really appreciate your visits.

      1. I have tomorrow off due to patriots day and will be cooking a small leg of lamb in between thesis editing from home!! I have been thinking about lamb since I read this!

    1. Hi Carolyn, I do think lamb shanks are great comfort food. The gremolata crumbs add a nice crisp crunch to the super tender meat and really enhance their flavor. Thank you for your nice compliment.

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