Dust lamb shanks with flour and brown all sides in a pan with the oil. Put shanks on a plate and set aside. In the same pan add onions, celery, parsnips and carrots. Saut?e until tender, then add garlic ? making sure not to burn. Deglaze pan with red wine and allow to reduce by half. Pick leaves off herbs and add to pan along with veal glace. Add shanks back to pan and season with salt and pepper. Cover with foil and put in oven at 250 degrees for 3 1/2 hours. Pull shanks out and set aside. Reduce liquid by a fourth.
1/2 cup fresh mint
1 clove garlic, chopped
1 teaspoon salt
zest from one orange
Chop herbs and then add orange zest, garlic and salt. Continue to chop until an even mixture is reached.
Serve shanks over pasta with sauce ladled on top and gremolata sprinkled over all. Serves 4.
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|Serving Size: 1 (628g)|
|Recipe Makes: 4|
|Calories from Fat: 1076 (74%)|
|Amt Per Serving||% DV|
|Total Fat 119.5g||159 %|
|Saturated Fat 49.8g||249 %|
|Monounsaturated Fat 40.6g|
|Polyunsanturated Fat 17.9g|
|Cholesterol 835mg||257 %|
|Sodium 590.4mg||20 %|
|Potassium 1567mg||41 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 8.7g|
|Protein 59.8g||85 %|
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Calories per serving: 1457
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