Braised Lamb Shanks with Creamy Polenta
Prep Time : 00h 15
Cooking Time : 03h 00
Servings Number : 3 people
Ingredients
- 3 lamb shanks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 10-12 pearl onions, peeled
- 4 garlic cloves, minced
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cup red wine
- 2 cups beef broth
- 1 cup polenta (coarse cornmeal)
- 4 cups chicken or vegetable stock
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
- ½ cup pomegranate seeds
Method
- Pat the lamb shanks dry with paper towels. Season generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven or ovenproof pot over medium-high heat.
- Sear the lamb shanks on all sides until deeply browned, about 4–5 minutes per side. Remove and set aside.
- Lower the heat to medium. Add the pearl onions, garlic, thyme and rosemary to the pot. Sauté until the onions begin to caramelize, about couple minutes.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly. Return the lamb shanks to the pot
- Cover the pot with a tight-fitting lid. Transfer to a preheated oven at 325°F (160°C). Braise for 2.5–3 hours, turning the shanks halfway through cooking. The meat should be tender and nearly falling off the bone
- While the lamb finishes cooking, bring 4 cups of stock to a boil in a saucepan. Gradually whisk in the polenta. Reduce heat to low, stirring frequently until thick and creamy (about 20 minutes).
- Stir in butter, and season with salt and pepper to taste.
- Serve the lamb shank over a bed of creamy polenta. Spoon some of the braising liquid over the top.
- Garnish with fresh pomegranate seeds and enjoy!