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Braised Lamb Shanks with Mustard and Gremolata on a plate

Braised Lamb Shanks with Mustard and Gremolata

Learn how to cook lamb shanks with just a few ingredients for a gourmet dinner. This braised lamb recipe is made by massaging lamb shanks with salt-pepper-sugar mixture and braising them in a dutch oven in low heat, nice and slow. Once cooked, they are drizzled with a light mustard sauce and garnished with homemade gremolata.
Course Main Dishes
Cuisine American
Keyword lamb shanks, lamb shanks gremolata
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
Calories 235kcal


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


  • 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.


* It is imperative that you cook the meat in the lowest heat possible. In order for the meat to fall off the bone and taste good, it should be cooked low and slow.


Serving: 1g | Calories: 235kcal | Carbohydrates: 3g | Protein: 39g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 127mg | Sodium: 1355mg | Potassium: 479mg | Fiber: 1g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 4mg