Name: Braised Lamb Shanks with Spring Vegetables and Spring Gremolata
Yield: Makes 6 servings
Ingredients: 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; 2 tablespoons chopped fresh mint; 1 tablespoon (packed) finely grated lemon peel; 1 tablespoon minced fresh green garlic or 1 garlic clove, minced; 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

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Braised Lamb Shanks with Spring Vegetables and Spring GremolataKana Okada

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.

What to drink:

With the braised lamb, pour an earthy Côtes du Rhône. We like the black-cherry flavors of the C&écile Chassagne 2006 Séguret ($14).

Recipe notes

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