Braised Lamb Shanks with Creamy Polenta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
3 hrs 30 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
Description
In this recipe, lamb shanks are seasoned and thoroughly browned to build flavor before braising. Aromatics like garlic, carrots, celery, leek, onion, and herbs add complexity while red wine and veal stock create a rich cooking liquid. The mixture simmers covered in the oven at low heat for about three hours, resulting in very tender meat. The braising liquid is partially reduced to concentrate flavors into a sauce.
The polenta is cooked separately by whisking it into boiling chicken stock and stirring often until creamy and soft, balancing the hearty lamb. The textural contrast between the tender fibrous lamb and smooth polenta makes the dish satisfying and rich.
Serve braised shanks atop the polenta with spoonfuls of the reduced sauce for an elegant yet rustic meal. The method highlights slow cooking for tenderness and reduction for flavor concentration.
Ingredients
Braised Lamb
- 1 lb lamb shank x 4
- black pepper fresh, ground
- salt
- 5 cloves garlic peeled
- 4 carrot medium, chopped
- 1 onion large, coarsely chopped
- 4 celery medium, chopped, ribs
- 1 bunch thyme
- 1 leek roughly chopped
- 3 cups red wine 1 bottle, dry
- 3 cups veal stock
- 3 bay leaf
- 12 peppercorns
Polenta
- 1 cup polenta Maine grains
- 4 cups chicken stock
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
User Reviews
Overall Rating
4.9
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