Braised Lamb Shanks
INGREDIENTS
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Extra-virgin olive oil
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4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
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Kosher salt
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1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
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3 carrots, peeled and cut into 1/2-inch dice
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3 celery ribs, cut into 1/2-inch dice
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4 cloves garlic
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1 (12-ounce) can tomato paste
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2 cups hearty red wine
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2 tablespoons finely chopped rosemary leaves
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10 to 12 thyme branches tied together in a bundle
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3 to 4 cups water
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4 bay leaves
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Gremolata, recipe follows
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1 orange, zested
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1 lemon, zested
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1/4 cup finely chopped parsley leaves
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1 small garlic clove, minced
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2 tablespoons freshly grated horseradish
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