When I was growing up, my mom used to always say, “Every woman should have a go-to dinner recipe for special occasions”. For her, a “special” dinner was the kind of meal that you would cook for your in-laws, your husband’s boss, or simply when you needed to impress someone. This braised lamb shank was one of those recipes that fit the bill perfectly – which is why she made it for dinner for mine and Dwight’s first night in Turkey when we travelled home for our wedding.

For Dwight, it was not only his first time in Turkey, but also in my family’s house. And for my mom, this was his first “official” mother-in-law dinner. It was an important milestone that only happens once in a lifetime. She had absolutely no idea that Dwight was (and still is) one of those people who loves eating pretty much anything and everything – he’s not tough to impress. As you can imagine, it was music to my mom’s ears when he asked for more after he finished his first portion. Later, he even told me that this was the best thing he had ever eaten.


The thing about this recipe is that while it is very easy make, it just requires time. I recommend making it on a day that you are planning to be home for the rest of the day. To make it, all you have to do is to season the meat with a salt-pepper-sugar rub, place it in a Dutch oven (or any heavy bottom pot with a lid), and cook it on low heat until the meat is falling of the bone, usually close to 3 hours.

After the first 2 hours, you will see that with the help of the low heat and the salt-pepper-sugar rub, it begins to develop some amazing flavors, making your kitchen smell like one of those authentic Brazilian churrascarias.
To finish it up, I glazed it with a lemon and mustard sauce and topped it off with an Italian classic, Gremolata – also known as chopped parsley, lemon zest, and minced garlic. I served it with Parmesan polenta, but it would go well with any starch of your choice.
And if you are a fan of lamb dishes, be sure to also try this Indian-inspired Lamb Korma recipe.

Braised Lamb Shanks with Mustard and Gremolata
Ingredients
For the meat:
- 4 lamb shanks trimmed
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper preferably freshly ground
- 1 teaspoon granulated sugar
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons lemon juice
For the Gremolata Sauce:
- 1/2 cup Italian parsley finely chopped
- 2 cloves of garlic minced
- zest of 1 lemon
Instructions
- Mix salt, pepper, and sugar in a small bowl.
- Rinse lamb shanks under running water. Dry them thoroughly with paper towels.
- Massage the lamb shanks with the salt-pepper-sugar mixture, making sure to coat all sides.
- Place lamb shanks in a Dutch oven (or a heavy bottom pan with a lid) on a single layer.
- Cover and cook in low heat*, turning shanks once or twice, until meat is fork-tender and almost falling of the bone. This takes around 2 1/2 to 3 hours. As they cook they will release their juices.
- Place the mustard and lemon juice in a small bowl. Add in 2-3 tablespoons of the cooking liquid from the pan and whisk until combined.
- Spoon it over the lamb shanks. Turn the heat off and let it marinate for 10 minutes.
- To make the Gremolata: Place parsley, garlic, and lemon zest in a small bowl.
- When ready to serve, garnish each lamb shank with a tablespoon of gremolata.
Michelle Kawka
You don’t need any liquid to make the lamb shanks tender ?
Aysegul Sanford
Hi Michelle,
No, you do not because as the lamb shanks cook they release their juices. The most important thing in this recipe is to make sure that you use the lowest heat possible as you cook the meat.
I hope this helps. Please let me know if I can answer any other questions.
Michelle Kawka
Thank you ! I can’t wait to try it.
FoodGeekGraze
salt, pepper, and sugar rub… brilliant 🙂 love love love the share.
Aysegul Sanford
YAY! I am glad you liked it. Thank you.
Swarna
Hi Aysegul,
I loved reading the story! It brought a smile on my face:)
It looks like a very simple recipe with very few ingredients, I am definetely trying this out over one of the weekends!
Can you also please share the recipe for parmesan polenta. I really would like to try it out as well!
thanks in advance!
Have a great weekend!
Aysegul Sanford
Hi Swarna,
Thank you for your kind words. This dish is very simple and delicious.
I am a big fan of Barefoot Contessa’s parmesan polenta, which you can find here.
Hope this helps.
Please let me know if I can assist in any other way.
All the best,
Aysegul
Andrea Deniz
I’ve got to agree with Dwight… This is hands down the most delicious meal I’ve ever eaten. If I could, I would make everyone on this planet come to Bursa and eat this lamb with all of our favorite ladies, but since this recipe is so easy and on the blog there’s no need to travel all that distance! I’m going to make this for my home stay mom in Bilecik!
Aysegul Sanford
Ha ha.. I am glad you saw this recipe. It is so SO easy, yet super delicious. I hope you are enjoying your time in Turkey. I am seeing your beautiful photos and can’t help but be extremely proud of the woman you are becoming.
Take care.
Love – Aysegul
Linda
I really love lamb, and this looks and sounds fantastic! Thank you so much for sharing. 🙂
Aysegul Sanford
Hi Linda,
I am glad you liked it.
Thanks for stopping by!
Sini
I love braised lamb shanks and this recipe sounds and looks beyond delicious! I’m especially intrigued by the idea of serving it with gremolata – something I usually reserve for Osso Bucco.
Aysegul Sanford
Yes.. Lately gremolata is my favorite garnish for meat dishes. I was in a restaurant yesterday here in Chicago and ate osso bucco topped with grape gremolata. It was amazing. I am dying to try it at home.
🙂
Pang @circahappy
OMG!!! I’m sure your mom was so very happy to hear that from your hubby; she seems like a very impressive lady, by the way. I love this recipe, and my family LOVE lamb, so you can expect this dish for my family’s gathering next time 🙂 Wonderful post, Aysegul 🙂
Aysegul Sanford
Thank you Pang. She was a wonderful person and I am hoping that she still continues to be wonderful from wherever she is. Needless to say, I miss her every day.
Thank you for your kind comments. I am heading out now to see if I can find some chilies to make your Sriracha sauce. 🙂
Becca
This looks delicious AND gorgeous! It’s so pretty on top of the bright yellow polenta. An impressive dinner indeed!
Aysegul Sanford
Thank you Becca!It was very delicious too.
🙂
Suzy @ The Mediterranean Dish
I am a lamb girl through and through! Funny, I just posted a lamb recipe this morning 🙂
Aysegul Sanford
You and me both. Yours looks great too..
cynthia
I love this story!! Your mom sounds like such a gem (and one I could learn from — now I’m contemplating what my go-to dinner would be!) I LOVE braised lamb shank with a passion and this version looks absolutely to-die-for, especially with that creamy polenta underneath. Thank you for sharing such a special recipe and story!
Aysegul Sanford
Thank you Cynthia.
I am sure your mom is no different. I am such a huge fan of braised lamb shanks as well. Up until this time, I had never paired it with polenta. It turned out so wonderfully. I do not think that I’ll ever serve it with something else. 🙂