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Slow-Cooked Lamb Shanks with Gremolata

Gently braised in our classic lamb stock with red wine, tomatoes, olives, and herbs, this succulent lamb gets a zesty kick from gremolata, the traditional Italian condiment made from lemon peel, garlic, and fresh parsley.


To prepare lamb:
  • 4 lamb shanks (about 4 pounds total)
  • Salt and ground black pepper
  • All-purpose flour for coating
  • 2 tablespoons vegetable oil
  • 1/2 cup diced onions
  • 1/2 cup diced peeled carrots
  • 1/2 cup diced celery
  • 3 cloves garlic, coarsely chopped
  • 1 cup red wine
  • 3/4 ounce Glace d'Agneau Gold® dissolved in 1 cup hot water
  • 1 can (28 ounces) diced Roma tomatoes with basil
  • 1/2 cup pitted Kalamata olives
  • 1 teaspoon dried Herbes de Provence
  • 1 tablespoon capers
To prepare gremolata:
  • 3 tablespoons chopped fresh parsley
  • Finely grated zest of 1 lemon
  • 2 cloves garlic, coarsely chopped


  1. Season the lamb shanks with salt and pepper and coat them with flour, patting off the excess.
  2. Heat the oil in large, heavy pan over medium-high heat until the oil faintly smokes. Add the lamb shanks, and brown both sides, 5 to 6 minutes. Transfer the shanks to a 6- to 8-quart slow cooker.
  3. Discard all but 1 tablespoon of drippings from the pan. Reduce the heat to medium. Add the onion, carrots, and celery, and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the garlic and cook another minute. Add the wine to the pan, stirring to loosen browned bits. Simmer, stirring occasionally, until the wine evaporates and the pan is almost dry, about 8 minutes.
  4. Add the diluted Glace d'Agneau Gold®, tomatoes, olives, Herbes de Provence, and capers; stir to combine, then transfer the mixture to the slow cooker. Cover and cook on high for 4 to 6 hours or on low for 6 to 8 hours.
  5. When the lamb is nearly finished cooking, prepare the gremolata: Chop together the parsley, lemon zest, and garlic until very fine and set aside.
  6. When the lamb is done, transfer the shanks to a platter. Skim the fat from the surface of the sauce and discard the fat. Season the sauce to taste with salt and pepper.
  7. To serve, divide the lamb shanks among 4 warmed dinner plates and pour the sauce over them.  Sprinkle some gremolata on top of each serving.

Additional Tips

Wine Pairing: Bordeaux, American Cabernet Sauvignon, or Syrah

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Classic French Stocks and Sauces