Slow Cooked Lamb Shanks Polenta (Printable)
Braised lamb shanks paired with creamy rosemary polenta offer a hearty, flavorful main dish.
# What You'll Need:
→ Lamb Shanks
01 - 4 lamb shanks (approx. 14 oz each)
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 carrots, peeled and chopped
05 - 2 celery stalks, chopped
06 - 4 garlic cloves, minced
07 - 2 tablespoons tomato paste
08 - 1 2/3 cups red wine
09 - 2 cups beef or lamb stock
10 - 1 can (14 oz) chopped tomatoes
11 - 2 sprigs fresh rosemary
12 - 2 sprigs fresh thyme
13 - 2 bay leaves
14 - Salt and freshly ground black pepper, to taste
→ Rosemary Polenta
15 - 4 cups water
16 - 1 1/4 cups polenta (coarse cornmeal)
17 - 1 teaspoon salt
18 - 2 tablespoons unsalted butter
19 - 1/2 cup grated Parmesan cheese
20 - 1 tablespoon fresh rosemary, finely chopped
# How to Make It:
01 - Set the oven to 320°F.
02 - Pat lamb shanks dry and season generously with salt and pepper.
03 - Heat olive oil in a large ovenproof pot over medium-high heat. Brown lamb shanks on all sides, then remove and set aside.
04 - Add diced onion, carrots, and celery to the pot and cook for 5 minutes until softened. Stir in garlic and cook for 1 additional minute.
05 - Incorporate tomato paste into the vegetables and cook for 1 minute.
06 - Pour in red wine, scraping the pot to loosen browned bits, and simmer for 2 to 3 minutes to reduce slightly.
07 - Stir in stock, chopped tomatoes, rosemary, thyme, and bay leaves. Return lamb shanks to the pot, ensuring they are mostly covered with liquid.
08 - Bring mixture to a simmer, cover, and transfer pot to the oven. Cook for 2.5 to 3 hours, turning shanks once or twice, until meat is tender.
09 - About 30 minutes before lamb finishes, bring water and salt to a boil in a saucepan. Gradually whisk in polenta, reduce heat to low, and cook, stirring often, for 20-25 minutes until creamy.
10 - Stir butter, Parmesan, and chopped rosemary into the polenta. Adjust seasoning if needed.
11 - Remove lamb from oven, discard herb stems and bay leaves. If sauce is thin, simmer uncovered until thickened. Serve lamb shanks atop rosemary polenta, spooning sauce over.
# Expert Advice:
01 -
- The lamb becomes so tender it practically melts on your tongue, and you'll wonder how something so simple transforms into something restaurant-worthy.
- That rosemary polenta soaks up every drop of the rich sauce, creating a dish that feels fancy enough for guests but cozy enough for a quiet night in.
02 -
- Don't skip the searing step even though it feels unnecessary, because that golden crust is where the deep savory flavor comes from and there's no shortcut for it.
- If your sauce seems thin at the end, a few minutes of uncovered simmering on the stovetop will reduce it to richness, but taste it first because sometimes what seems thin actually coats a spoon beautifully.
03 -
- Make this dish a day ahead if you can, because the flavors deepen overnight and reheating is effortless, plus your future self will thank you.
- Keep your polenta moving while it cooks to prevent lumps, and if they happen anyway, a quick pass through a fine sieve fixes everything.