Braised Lamb Shanks with Lemon and Mint

Name: Braised Lamb Shanks with Lemon and Mint
Yield: Serves 6
Ingredients: 6 pounds, lamb shanks (about 6 shanks), trimmed of excess fat and fell (thin, white papery covering), see illustration; , Table salt; 1 tablespoon, canola oil; 2 , medium onions, sliced thick; 3 , medium carrots, peeled and cut crosswise into 2-inch pieces; 2 medium ribs, celery, cut crosswise into 2-inch pieces; 4 medium cloves, garlic, minced; 2 tablespoons, tomato paste; 1 , medium lemon, zested (reserved), and quartered; 2 tablespoons, minced fresh mint; 2 cups, dry white wine; 3 cups, low-sodium chicken broth; , Ground black pepper

Main Courses
Lamb
Easter

Appears in Cook's Illustrated January/February 1995

For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise in a mixture of wine and stock.

SERVES 6

TIME 3 hours

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