Fall-Apart Lamb Shanks Braised with Mustard and Mint
- 2 tablespoons olive oil
- 4 lamb shanks (about 3 pounds)
- Kosher salt and freshly ground black pepper
- 2 medium shallots, minced (about 3 tablespoons)
- 4 medium cloves garlic, minced (about 4 teaspoons)
- 1 cup dry white wine
- 2 cups low-sodium canned or homemade chicken or beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons whole grain mustard
- 1 bunch fresh mint, left on the stem, divided
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic (4 medium cloves)
- Mint, fresh (1 bunch)
- Shallots, minced (about 3 tablespoons), medium (2)
- Meat
- Lamb shanks (about 3 pounds) (4)
- Canned Goods
Chicken or beef broth, low-sodium canned or homemade (2 cups)
- Condiments
- Mustard, whole grain (2 tablespoons)
- Worcestershire sauce (2 tablespoons)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (2 tablespoons)
- Beer, Wine & Liquor
- White wine, dry (1 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 21, 2012 (6 months ago).
46 people saved this recipe.
