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0 from 144 votes

Braised Lamb Shanks with Creamy Polenta

This delightful recipe is easy to follow and perfect for any occasion.

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

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

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