Braised lamb shanks w/gremolata and lamb sauce

Roast lamb until browned, braise lamb shanks in lamb stock for 2-3 hours, make lamb sauce with mirepoix, tomato product, burgundy, reserved lamb stock, and sachet d’Epices. Thicken with brown roux and cook for another 30 minutes. Adjust consistency as needed. Gremolata – toasted bread crumbs, parsley, lemon zest, orange zest, garlic, horseradish. This dish was a hit and got many compliments! 🙂

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