Braised Lamb Shanks with Creamy Polenta
User Reviews
4.9
144 reviews
Excellent
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Prep Time
10 mins
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Cook Time
3 hrs 10 mins
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Total Time
3 hrs 40 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
Italian
Braised Lamb Shanks with Creamy Polenta
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Braised Lamb
- 1 lb lamb shank x 4
- ground pepper fresh
- salt
- 5 cloves garlic peeled
- 4 carrots medium, chopped
- 1 onion large, coarsely chopped
- 4 celery ribs medium, chopped
- 1 bunch thyme
- 1 leek roughly chopped
- 3 cups dry red wine 1 bottle
- 3 cups veal stock
- 3 bay leaves
- 12 peppercorns
Polenta
- 1 cup Maine grains polenta
- 4 cups chicken stock
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Instructions
Braised Lamb Shanks
- Preheat the oven to 325° F. In a large sauté pan, heat some grapeseed oil.
- Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side.
- Add the garlic, carrots, leek, thyme, celery and onion to the casserole.
- Add the red wine and boil for 3 minutes.
- Add the stock and bring to a simmer.
- Add the bay leaves and peppercorns.
- Move to a small braising pan and cover with foil. Braise the lamb shanks, turning once, for about 3 hours, or until very tender.
- Once braised remove half of the liquid and reduce to make the sauce.
Polenta
- Bring stock to a boil. Add in polenta.
- Whisk every few minutes and cook until becomes creamy and soft in texture
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
144 reviews
Excellent
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