My favorite thing about Mediterranean Lamb Shank with Polenta is how the meat gets melt-in-your-mouth tender after slow braising. That rich sauce made with red wine, tomatoes, and herbs has so much depth, and the creamy polenta soaks it all up. The flavors are incredible together, making it perfect when you want dinner that feels special.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make this for holiday meals, especially Easter, date nights at home, and special dinners when I want something impressive but hands-off. It’s perfect for entertaining because it feels festive and practically cooks itself while you’re with your guests. The lamb keeps in the fridge for 3 days and freezes beautifully for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mediterranean Lamb Shank with Polenta with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll brown the lamb shanks first to develop flavor, then let them braise low and slow in aromatic vegetables, wine, and herbs while you make the creamy polenta.
Season and Brown the Lamb Shanks
Pat the lamb shanks dry and season them generously with salt and pepper all over. I like using these Swedish dishcloths because they work great for patting meat dry and are reusable.
Heat olive oil in a large pot over medium-high heat until it shimmers. I always grab a Dutch oven for even heat distribution and beautiful browning.
Add the shanks and brown them for 4 to 5 minutes per side, until they develop a deep golden crust. Transfer them to a plate. The browning creates fond on the bottom of the pot that’ll add tons of flavor to your sauce.
Build the Braising Base
Throw in the chopped onion, diced carrot, and diced celery to the same pot with the remaining oil and fat. This mandoline slicer with a dicing attachment makes quick work of prepping all the vegetables uniformly.
Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Stir in the minced garlic, chopped rosemary, and chopped thyme, and cook for another 1 to 2 minutes, until fragrant. Scrape up any browned bits stuck to the bottom of the pot.
Add Liquids and Return the Lamb
Stir in the crushed tomatoes with their juices, half of the broth, and the bay leaf. Nestle the browned lamb shanks back into the pot, then pour in the remaining broth and red wine until the shanks are mostly submerged.
The wine adds acidity and depth that balance the lamb’s richness.
Braise Until Tender
Bring everything to a boil, then cover the pot with a tight-fitting lid and reduce the heat to low. Let the shanks simmer gently for 2 to 2½ hours, checking occasionally, until the meat is fall-off-the-bone tender.
You’ll know they’re done when you can easily pull the meat apart with a fork. I check the temperature with my digital meat thermometer to make sure it reaches at least 190°F, which is the minimum for fully tender lamb.
Make the Creamy Polenta
About 20 minutes before the lamb finishes, bring 4 cups of chicken broth to a boil in a separate saucepan. Slowly whisk in the polenta in a steady stream to prevent lumps, then reduce the heat to medium-low.
Cook for 10 to 15 minutes, stirring frequently, until thick and creamy. Pour in the heavy cream and grated Parmesan cheese, then season with salt and pepper to taste.
Serve
Remove and discard the bay leaf from the braising liquid. Spoon the creamy polenta onto serving plates or into shallow bowls, then place a lamb shank on top of each portion. I use an oval serving platter that fits the shanks perfectly and looks beautiful for presentation.
Ladle the rich braising sauce and vegetables over the lamb and polenta, and garnish with fresh parsley if you’d like. Enjoy!
If you’re bringing this dish to a potluck or dinner party, transport the lamb shanks and braising liquid in one container and the polenta separately in another so the polenta doesn’t get soggy. This insulated casserole carrier keeps everything hot during travel and prevents spills in your car.
Mediterranean Lamb Shank with Polenta
Add Preferred SourceEquipment
Ingredients
- 2 lamb legs
- 1 tablespoon olive oil
- 1 onion chopped
- 1 cup carrot diced
- 1 celery stalk diced
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 can 14-ounces crushed tomatoes with juices
- 1 cup red wine
- 4-6 cups beef or chicken broth
- 1 bay leaf
- Salt and pepper to taste
For the Polenta:
- 1 cup polenta
- 4 cups chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish optional
Instructions
- Season the lamb shanks generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the shanks for 4–5 minutes per side, then remove and set aside.1 tablespoon olive oil, 2 lamb legs
- In the same pot, cook the onion, carrot, and celery for 5–7 minutes until softened. Add the garlic, rosemary, and thyme; cook for 1–2 minutes more.1 onion, 1 cup carrot, 1 celery stalk, 4 cloves garlic, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme
- Stir in the crushed tomatoes, half of the broth, and the bay leaf. Return the lamb shanks to the pot. Pour in the remaining broth and the red wine, ensuring the shanks are mostly submerged.1 can 14-ounces crushed tomatoes, 1 cup red wine, 4-6 cups beef or chicken broth, 1 bay leaf
- Bring to a boil, then cover and reduce heat to low. Simmer for 2–2½ hours, until the meat is tender and falls off the bone.
Make the Polenta:
- In a separate saucepan, bring 4 cups of chicken broth to a boil.4 cups chicken broth
- Slowly whisk in the polenta, reduce heat, and cook for 10–15 minutes, stirring often until thick and creamy.1 cup polenta
- Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.½ cup heavy cream, ½ cup grated Parmesan cheese, Salt and pepper
- Remove the bay leaf from the lamb. Serve the shanks over creamy polenta and garnish with fresh parsley if desired.Fresh parsley for garnish
Video
Notes
- Use bone-in lamb shanks: The bone adds flavor and marrow that enriches the braising liquid, making the sauce more complex and delicious.
- Don’t skip browning: Searing the lamb shanks creates a flavorful crust and fond on the bottom of the pot that becomes the base of your sauce.
- Keep the lamb mostly submerged: Add enough liquid so the shanks are at least three-quarters covered, which ensures even, tender cooking throughout the braising time.
- Stir the polenta constantly: Whisking frequently prevents lumps and keeps the polenta from sticking to the bottom of the pan as it thickens.
- Let it rest before serving: After removing the lamb from the heat, let it sit, covered, for 5 to 10 minutes so the meat reabsorbs some of its juices and stays moist.
- Storage pro tip: Pour the braising liquid into ice cube trays and freeze. Then pop out the cubes and store them in a freezer bag so you can reheat individual portions with just the right amount of sauce.
Nutrition
How to Store Leftovers
Let the lamb shanks cool to room temperature, then transfer them to a container with the braising liquid. They’ll keep in the fridge for up to 3 days. Airtight glass containers seal tightly and won’t leak in your fridge.
Reheat gently on the stovetop over medium-low heat or in a 325°F oven until warmed through. Store the polenta separately in another container, since it firms up when chilled; reheat it with a splash of broth or cream to loosen it.
For longer storage, freeze the lamb shanks in the braising liquid in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. The polenta doesn’t freeze as well because it can become grainy, so I’d recommend making fresh polenta when you reheat the lamb.
What to Serve With Mediterranean Lamb Shank with Polenta
The creamy polenta soaks up the braising sauce beautifully, but you can add a simple arugula salad with lemon vinaigrette to cut through the richness. Roasted vegetables like Brussels sprouts, carrots, or asparagus work well on the side, and crusty bread is perfect for mopping up extra sauce.
For a lighter option, sautéed spinach with garlic, garlicky broccoli rabe, or roasted cherry tomatoes add brightness without weighing down the meal. A fresh green salad with citrus dressing also balances the rich lamb nicely.
More Easy Recipes for You to Try at Home
You’ll love these other lamb recipes I make for special dinners and holiday gatherings.
