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Baked Lamb Shanks with Fennel Gremolata
Tender lamb shanks are wrapped in aluminum foil and roasted
slowly in the oven, a technique similar to braising that traps the
meat’s natural juices. The steam envelops the meat and keeps
it moist during the long roasting. A sprinkling of gremolata-in
this case, a simple mixture of fresh fennel and orange zest-adds
a spike of bright flavor at the end.
Our Château Belot Le Vignalet and other Smooth Medium-Bodied Red Wines pair nicely with this recipe.
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Ingredients:
20 garlic cloves
6 small anchovy fillets (optional)
2 shallots, halved
2 large fresh rosemary sprigs
1/4 to 1/2 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
3 Tbs. dry white wine or vermouth
4 Tbs. extra-virgin olive oil
Grated zest of 1 lemon
2 tsp. fresh lemon juice
4 meaty lamb shanks, each about 1 lb.
For the fennel gremolata:
2 Tbs. minced fennel fronds or fresh dill
2 Tbs. finely chopped fennel
Grated zest of 1 orange
6 small anchovy fillets (optional)
2 shallots, halved
2 large fresh rosemary sprigs
1/4 to 1/2 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
3 Tbs. dry white wine or vermouth
4 Tbs. extra-virgin olive oil
Grated zest of 1 lemon
2 tsp. fresh lemon juice
4 meaty lamb shanks, each about 1 lb.
For the fennel gremolata:
2 Tbs. minced fennel fronds or fresh dill
2 Tbs. finely chopped fennel
Grated zest of 1 orange
Directions:
Place a rimmed baking sheet in an oven and preheat to 325°F.
In a mini food processor or with a sharp knife, chop the garlic, anchovies, shallots and rosemary. Transfer to a bowl, add the ¼ tsp. salt (or ½ tsp. salt if not using the anchovies) and season with pepper. Add 2 Tbs. of the wine, 3 Tbs. of the olive oil, the lemon zest and lemon juice and stir until a thin paste forms.
Place a large, heavy fry pan over medium heat and warm the remaining 1 Tbs. olive oil. Pat the lamb shanks dry and season generously on all sides with salt and pepper. When the oil begins to shimmer, sear 2 of the shanks until golden brown on all sides, about 8 minutes per side. Transfer to a platter and sear the remaining shanks. Pour off the fat in the pan, add the remaining 1 Tbs. wine and stir to scrape up the browned bits. Add to the paste.
Place 4 large squares of heavy-duty aluminum foil on a work surface. Set a shank in the center of each, pull up the sides of the foil slightly and dollop the flavoring paste on top of the shanks, dividing evenly. Crimp the foil firmly to seal the packets well. Transfer to the baking sheet in the oven and cook, turning the packets every 30 minutes or so, until the shanks are very tender, 2 to 2¼ hours.
Meanwhile, prepare the gremolata: In a small bowl, stir together the fennel fronds, chopped fennel and orange zest.
Carefully open the packets and transfer the lamb shanks to a warmed platter. Pour the juices from the packets into a large glass measuring cup and let stand for 1 minute. Using a bulb baster, remove some of the juices from underneath the fat and moisten the shanks. Garnish with the gremolata and serve immediately.
Adapted from Williams-Sonoma The Cook and The Butcher, by Brigit Binns (Weldon Owen, 2011).
In a mini food processor or with a sharp knife, chop the garlic, anchovies, shallots and rosemary. Transfer to a bowl, add the ¼ tsp. salt (or ½ tsp. salt if not using the anchovies) and season with pepper. Add 2 Tbs. of the wine, 3 Tbs. of the olive oil, the lemon zest and lemon juice and stir until a thin paste forms.
Place a large, heavy fry pan over medium heat and warm the remaining 1 Tbs. olive oil. Pat the lamb shanks dry and season generously on all sides with salt and pepper. When the oil begins to shimmer, sear 2 of the shanks until golden brown on all sides, about 8 minutes per side. Transfer to a platter and sear the remaining shanks. Pour off the fat in the pan, add the remaining 1 Tbs. wine and stir to scrape up the browned bits. Add to the paste.
Place 4 large squares of heavy-duty aluminum foil on a work surface. Set a shank in the center of each, pull up the sides of the foil slightly and dollop the flavoring paste on top of the shanks, dividing evenly. Crimp the foil firmly to seal the packets well. Transfer to the baking sheet in the oven and cook, turning the packets every 30 minutes or so, until the shanks are very tender, 2 to 2¼ hours.
Meanwhile, prepare the gremolata: In a small bowl, stir together the fennel fronds, chopped fennel and orange zest.
Carefully open the packets and transfer the lamb shanks to a warmed platter. Pour the juices from the packets into a large glass measuring cup and let stand for 1 minute. Using a bulb baster, remove some of the juices from underneath the fat and moisten the shanks. Garnish with the gremolata and serve immediately.
Adapted from Williams-Sonoma The Cook and The Butcher, by Brigit Binns (Weldon Owen, 2011).
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