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Braised Lamb Shanks with Creamy Polenta
4.9 from 144 votes

Braised Lamb Shanks with Creamy Polenta

Braised Lamb Shanks with Creamy Polenta features tender lamb slowly cooked in red wine, veal stock, and aromatic vegetables until fall-apart soft. The lamb develops deep savory flavors enhanced by garlic, thyme, carrot, celery, and onion. The reduced braising liquid becomes a rich sauce. Creamy polenta cooked in chicken stock offers a smooth, comforting base that complements the robust lamb.

Prep Time
10 mins
Cook Time
3 hrs 30 mins
Total Time
3 hrs 40 mins
Servings: 2 servings
Course: Main Course
Cuisine: Italian

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
    Cup of Yum
  1. Preheat the oven to 325° F. In a large sauté pan, heat some grapeseed oil.
  2. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side.
  3. Add the garlic, carrots, leek, thyme, celery and onion to the casserole.
  4. Add the red wine and boil for 3 minutes.
  5. Add the stock and bring to a simmer.
  6. Add the bay leaves and peppercorns.
  7. Move to a small braising pan and cover with foil. Braise the lamb shanks, turning once, for about 3 hours, or until very tender.
  8. Once braised remove half of the liquid and reduce to make the sauce.
Polenta
  1. Bring stock to a boil. Add in polenta.
  2. Whisk every few minutes and cook until becomes creamy and soft in texture

Notes