Braised Lamb Shanks With Parsnips and Parsley-Mint Gremolata | Experience Life

Name: Braised Lamb Shanks With Parsnips and Parsley-Mint Gremolata | Experience Life
Ingredients: 1 tbs. extra-virgin olive oil; 2 1-pound lamb shanks, rinsed and patted dry; 2 medium shallots, thinly sliced; 1/2 tsp. sea salt; Freshly ground black pepper to taste; 2 large parsnips or parsley root , peeled and cut into large chunks (about 1 x 1 x 2-inch pieces); 1 cup chicken stock; 1 cup dry sherry (or apple or pear cider); 1 tbs. chopped fresh rosemary; 1/3 cup chopped fresh parsley; 1/4 cup chopped fresh mint; Zest of 2 lemons (about 1 tbs.); 2 cloves garlic, minced (about 2 tsp.)

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Parsnips impart an aromatic quality to this slow-cooked dish, which is perfect for a Sunday supper. Mint adds a fresh flavor element to gremolata, a dry condime

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Ingredients

1 tbs. extra-virgin olive oil
2 1-pound lamb shanks, rinsed and patted dry
2 medium shallots, thinly sliced
1/2 tsp. sea salt
Freshly ground black pepper to taste
2 large parsnips or parsley root , peeled and cut into large chunks (about 1 x 1 x 2-inch pieces)
1 cup chicken stock
1 cup dry sherry (or apple or pear cider)
1 tbs. chopped fresh rosemary
1/3 cup chopped fresh parsley
1/4 cup chopped fresh mint
Zest of 2 lemons (about 1 tbs.)
2 cloves garlic, minced (about 2 tsp.)