Braised Lamb Shanks

Deselect All

For the lamb shanks:

3 tablespoons olive oil

4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat

1 large onion, peeled and chopped

4 carrots, peeled and finely diced

3 small sprigs fresh rosemary

2 imported bay leaves

4 garlic cloves, minced

3 cups big-bodied young red wine

2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice

For the rosemary gremolata:

2 teaspoons minced fresh rosemary

2 teaspoons finely grated fresh orange zest

1 small garlic clove, minced