If you think you can’t eat a whole lamb shank per person, you are wrong. I far prefer this fall-off-the-bone dish to any other leg of lamb I have made. The wine sauce on polenta is almost as amazing as the meat itself.
Lamb Shanks Braised in Red Wine with Creamy Polenta
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 5 cloves garlic
- 4 carrots
- 4 ribs celery
- 1 onion
- 1 750 ml bottle red wine
- 1 cup water
- 3 bay leaves
- salt and black pepper
Creamy Polenta
- 1 cup polenta
- 3 cups water
- 1 cup milk
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325F
- Season the lamb with salt and pepper.
- On the stove, heat oil in a large, oven proof casserole and sear the lamb on all sides. About 4 minutes per side.
- Chop carrots, celery, and onion and add to pot with peeled, whole garlic cloves.
- Add the wine and bring to a boil for 3 minutes.
- Add the water and bring to a simmer.
- Add the bay leaves, cover and transfer to the oven.
- Braise 90 minutes, turning the shanks after the first hour.
- Remove the shanks to a platter and keep warm. Bring the braising liquid to a boil on the stove and simmer until reduced, about 20 minutes.
- Meanwhile, prepare creamy polenta by boiling 3 cups water + 1 cup milk, adding polenta and 1/2 teaspoon salt and stir until thick and creamy, about 15 minutes.
- Spread polenta on each plate a top with a warm lamb shank on top. Pour the sauce over the shanks and serve.