Mediterranean Lamb Shank with Polenta
Mediterranean Lamb Shank with Polenta is what I make for special dinners because the lamb becomes fall-off-the-bone tender and tastes incredible. The sauce gets rich and deep from braising with red wine and tomatoes, and the creamy polenta soaks up all those flavors. They're perfect for holiday meals, especially Easter, date nights at home, and celebrations because they feel festive and practically cook themselves while you entertain. The lamb keeps in the fridge for 3 days and freezes beautifully for up to 3 months.
Equipment
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
Calories: 477kcalCarbohydrates: 52gProtein: 14gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 54mgSodium: 2134mgPotassium: 740mgFiber: 4gSugar: 11gVitamin A: 6313IUVitamin C: 17mgCalcium: 221mgIron: 3mg
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