Lamb:
1 T. fresh thyme, minced
1 t. salt
1 t. fresh rosemary, minced
1/2 t. black pepper
4 (12-oz) lamb shanks
1 T. EVOO
2 C. onion, chopped (about 1 large)
1 C. carrots, chopped (about 2 large)
3 garlic cloves, minced
2 C. dry red wine
3/4 C. chicken broth
3/4 C. beef broth
Gremolata:
1/4 C. flat-leaf parsley, finely chopped
2 T. fresh mint, finely chopped
1 T. grated lemon rind
1 T. minced garlic
To prepare lamb, combine the first 4 ingredients; set aside 1 t. herb mixture. Rub lamb evenly with remaining herb mixture. Heat oil in a large Dutch oven over medium heat. Add lamb to pan; cook 2 minutes on each side or until browned. Remove lamb from pan; keep warm. Add onion, carrot, and garlic to pan; cook 5 minutes or until lightly browned and tender, stirring occasionally. Add wine and reserved 1 t. herb mixture; bring to a boil. Cook until mixture is reduced to 2 C (about 6 minutes). Add broths; bring to a boil. Cook until mixture is reduced to about 1-3/4 C. (about 5 minutes). Return lamb to pan, cover, reduce heat, and simmer 2-1/2 hours or until lamb is tender, turning shanks occasionally.
To prepare gremolata, combine all ingredients.
Remove lamb and vegetable from pan with a slotted spoon; keep warm. Place a large zip-top bag inside an 8 C glass measure or bowl. 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. Drain droppings into pan, stopping before fat layer reaches opening; discard fat. Bring broth mixture to a boil; cook until reduced to 2 C. and thickened (about 12 minutes). Spoon sauce over lamb and vegetables; top with gremolata.