Slow Cooked Lamb Shanks Polenta (Printable Version)
Tender braised lamb shanks paired with creamy rosemary-infused polenta for a comforting, elegant meal.
# What You Need:
→ Lamb Shanks
01 - 4 lamb shanks (approximately 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 Steps:
01 - Set the oven temperature to 320°F.
02 - Pat lamb shanks dry and season thoroughly with salt and black pepper.
03 - Heat olive oil in a large, heavy ovenproof pot over medium-high heat. Brown lamb shanks on all sides then remove and set aside.
04 - In the same pot, add onion, carrots, and celery; sauté for 5 minutes until softened. Add garlic and cook for an additional 1 minute.
05 - Stir in tomato paste and cook for 1 minute to deepen flavor.
06 - Pour in red wine, scraping bottom of the pot to loosen browned bits. Simmer for 2 to 3 minutes to slightly reduce.
07 - Stir in beef or lamb stock, chopped tomatoes, rosemary, thyme, and bay leaves. Return lamb shanks to the pot, submerging them mostly in liquid.
08 - Bring to a simmer, cover with a lid, and transfer to the preheated oven. Cook for 2.5 to 3 hours, turning shanks once or twice until meat is tender and falling off the bone.
09 - Approximately 30 minutes before lamb is done, bring water and salt to a boil in a saucepan. Gradually whisk in polenta, reduce heat to low, and cook while stirring frequently for 20 to 25 minutes until thick and creamy.
10 - Stir butter, Parmesan cheese, and chopped rosemary into the polenta. Adjust seasoning to taste.
11 - Remove lamb shanks from the oven. Discard herb stems and bay leaves. If sauce is too thin, simmer uncovered on the stovetop until reduced to desired consistency.
12 - Plate lamb shanks atop rosemary polenta and spoon sauce over the top.
# Helpful Tips:
01 -
- The meat becomes so tender it practically dissolves on your tongue, and you'll feel like a genius for making something this impressive at home.
- Most of the work happens in the oven while you do other things, but the payoff tastes like you've been cooking all day.
- It's naturally gluten-free and pairs perfectly with wine—the same wine you use in the pot.
02 -
- Don't skip searing the lamb—that brown crust is where the deep flavor lives, and rushing through it makes a noticeable difference in the final dish.
- Stir the polenta constantly or it'll develop lumps that won't disappear; it's tedious but takes only 25 minutes and the creamy result is worth every stir.
- If your sauce is too thin at the end, reduce it on the stovetop rather than in the oven—you'll see exactly when it reaches the right consistency and won't overcook the meat.
03 -
- Use a Dutch oven with a tight-fitting lid—the seal traps steam and braises the meat more evenly than a loose-fitting pot ever could.
- Let the lamb rest for 5 minutes after coming from the oven before serving; it keeps the meat juicier and makes plating easier.