Braised Lamb Shanks over Creamy Polenta
Braised Lamb Shanks
Makes 4 lamb shanks
- 4 lamb shanks (about 3/4 lb. each)
- salt + pepper
- 2 Tbsp olive oil
- 2 medium yellow onions, diced
- 2 celery stalks, diced
- 3 medium carrots, diced
- 2 cups full-bodied red wine (we used Chianti)
- 1 cup beef stock
- 1 Tbsp dried rosemary (or 3 Tbsp fresh)
- 3 garlic cloves, crushed
- 1 bay leaf
Heat oven to 350F.
Season lamb shanks with salt and pepper. In a large dutch oven or oven-safe pot, warm the olive oil over med-high until very hot. Brown the lamb shanks on all sides, about 5 minutes. Set aside on a platter.
Add the onions, celery and carrots to the pot and saute until translucent, 3-5 minutes. Remove the pot from heat, pour in the wine, then return to heat. Over med-high again, bring to a simmer, scraping up the brown bits on the bottom of the pot. Once you reach a simmer, add the stock, rosemary, garlic, bay leaf and lamb shanks, and bring to a boil. Cover the pot (if you don't have a cover, use two pieces of aluminum foil), and place in the oven. Braise for about 2 hours until the meat is falling off the bone.
Gently remove the tender lamb shanks to a serving platter, and remove the bay leaf. Use a stick blender (or pour into a blender) to puree the remaining vegetables and liquid in the pot, it makes a delicious gravy. Season with salt and pepper, and serve with the shanks over polenta.
Recipe from Williams Sonoma.
- 2-1/4 cups water
- 3/4 tsp salt
- 1/2 cup + 2 Tbsp cornmeal
- 1/4 cup + 2 Tbsp freshly grated Parmesan
- 1/4-1/2 cup whole milk, room temp.
- 2-1/2 Tbsp butter, room temp.
Bring water to a boil in a medium pot and add the salt. Gradually whisk in the cornmeal, trying to break up any clumps. Reduce heat to low, stirring frequently until the cornmeal is tender and the mixture is thickened, about 15-20 minutes. Remove pot from heat and add the butter and Parmesan. Let them melt a bit before adding 1/4 cup milk and stirring smooth. Continue adding milk until you reach your desired creamy consistency. Season with salt and pepper, and serve as a bed for the lamb shanks and gravy.
Recipe adapted from Giada.