Braised Lamb Shanks with Parsley-Mint Gremolata

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 cup carrots chopped ( 2 large)
• 2 cups wine dry red
• 0.8 cup fat-skimmed beef broth fat-free
• 0.3 cup parsley fresh finely chopped
• 2 tablespoons mint leaves fresh finely chopped
• 1 teaspoon rosemary leaves fresh minced
• 1 tablespoon thyme sprigs fresh minced
• 1 tablespoon garlic minced
• 3  garlic clove minced
• 48 ounce lamb shanks 
• 1 tablespoon lemon zest grated
• 0.8 cup less-sodium beef broth fat-free
• 1 tablespoon olive oil 
• 2 cups onion chopped ( 1 large)
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• ziploc bags
• slotted spoon
• dutch oven

Directions

1. To prepare lamb, combine the first 4 ingredients; set aside 1 teaspoon herb mixture. Rub lamb evenly with remaining herb mixture.
2. Heat oil in a large Dutch oven over medium heat.
3. Add lamb to pan; cook 2 minutes on each side or until browned.
4. Remove lamb from pan; keep warm.
5. Add onion, carrot, and garlic to pan; cook 5 minutes or until lightly browned and tender, stirring occasionally.
6. Add wine and reserved 1 teaspoon herb mixture; bring to a boil. Cook until mixture is reduced to 2 cups (about 6 minutes).
7. Add broths; bring to a boil. Cook until mixture is reduced to 1 3/4 cups (about 5 minutes). Return lamb to pan; cover, reduce heat, and simmer 2 1/2 hours or until lamb is tender, turning shanks occasionally.
8. To prepare gremolata, combine parsley and remaining ingredients.
9. Remove lamb and vegetables from pan with a slotted spoon; keep warm.
10. Place a large zip-top plastic bag inside an 8-cup glass measure or bowl.
11. Pour broth mixture into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag.
12. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Bring broth mixture to a boil; cook until reduced to 2 cups and thickened (about 12 minutes). Spoon sauce over lamb and vegetables; top with gremolata.