Braised Lamb Shanks with Spring Vegetables and Spring Gremolata

Name: Braised Lamb Shanks with Spring Vegetables and Spring Gremolata
Ingredients: Lamb:; •6 1-to 1 1/4-pound lamb shanks; •All purpose flour; •2 tablespoons extra-virgin olive oil; •3 cups finely chopped onions (about 2 medium); •2 cups finely chopped peeled carrots; •1 1/4 cups finely chopped celery; •3 garlic cloves, minced; •1 tablespoon (generous) tomato paste; •3 cups low-salt chicken broth; •1 1/2 cups Sauvignon Blanc or other dry white wine; •6 fresh Italian parsley sprigs; •2 tablespoons chopped fresh thyme; •2 bay leaves; Gremolata:; •2 tablespoons chopped fresh mint; •1 tablespoon (packed) finely grated lemon peel; •1 tablespoon minced fresh green garlic or 1 garlic clove, minced; Vegetables:; •1 1/2 pounds unpeeled 1 1/2-to 1 3/4-inch baby red potatoes or baby Yukon Gold potatoes; •8 ounces slender baby carrots, trimmed, peeled; •8 ounces sugar snap peas, strings removed; •2 tablespoons (1/4 stick) butter; •3 ounces fresh pea tendrils

Braised Lamb Shanks with Spring Vegetables and Spring Gremolata was pinched from <a href="http://www.epicurious.com/recipes/food/views/Braised-Lamb-Shanks-with-Spring-Vegetables-and-Spring-Gremolata-351542" target="_blank">www.epicurious.com.</a>

"Mint with lamb is a classic combination. Here, the mint is made into a gremolata, a garnish that is traditionally made with parsley and sprinkled over osso buco. And because spring is just around the corner, this long-cooked piece of meat is served with an assortment of baby veggies...."

INGREDIENTS

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Lamb:

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•6 1-to 1 1/4-pound lamb shanks

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•All purpose flour

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•2 tablespoons extra-virgin olive oil

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•3 cups finely chopped onions (about 2 medium)

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•2 cups finely chopped peeled carrots

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•1 1/4 cups finely chopped celery

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•3 garlic cloves, minced

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•1 tablespoon (generous) tomato paste

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•3 cups low-salt chicken broth

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•1 1/2 cups Sauvignon Blanc or other dry white wine

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•6 fresh Italian parsley sprigs

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•2 tablespoons chopped fresh thyme

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•2 bay leaves

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Gremolata:

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•2 tablespoons chopped fresh mint

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•1 tablespoon (packed) finely grated lemon peel

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•1 tablespoon minced fresh green garlic or 1 garlic clove, minced

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Vegetables:

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•1 1/2 pounds unpeeled 1 1/2-to 1 3/4-inch baby red potatoes or baby Yukon Gold potatoes

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•8 ounces slender baby carrots, trimmed, peeled

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•8 ounces sugar snap peas, strings removed

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•2 tablespoons (1/4 stick) butter

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•3 ounces fresh pea tendrils

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