If you’re ready to impress at your next cozy dinner, look no further than Rosemary Braised Lamb Shanks with Creamy Polenta. This recipe is the sort of soul-warming comfort food that will make you want to gather friends and family around the table, savoring every aromatic, melt-in-your-mouth bite. With juicy lamb gently braised in a rich, herby sauce and paired with irresistibly creamy polenta, you’re in for a rustic Italian feast that’s both elegant and approachable. This dish hits all the notes: tender meat, silky grains, deep, savory flavors, and an aroma that fills your entire kitchen with pure anticipation.

Rosemary Braised Lamb Shanks with Creamy Polenta Recipe - Recipe Image

Ingredients You’ll Need

What’s amazing about this dish is how a handful of simple, quality ingredients transform into something truly unforgettable. Each component of Rosemary Braised Lamb Shanks with Creamy Polenta plays an important role, from building layers of flavor to bringing that perfect finishing texture or pop of color.

Lamb shanks (4, trimmed): The star of our show, lamb shanks become fall-off-the-bone tender when slow-cooked.
Olive oil (2 tablespoons): For a golden, caramelized sear that deepens the flavor of the meat and veggies.
Large onion (1, sliced): Adds sweetness and body to the base of the braise.
Garlic (4 cloves, minced): Infuses layers of delicious aroma and character.
Carrots (2, diced): Bring earthiness and subtle sweetness to the sauce.
Tomato paste (2 tablespoons): Gives color and a concentrated tomato kick that rounds out the sauce.
Red wine (1 cup): Adds depth, acidity, and classic Italian flair—choose something you’d enjoy sipping!
Beef broth (2 cups): Forms the backbone of the braising liquid for savoriness and richness.
Fresh rosemary (2 sprigs): The signature herb that infuses everything with its fragrant piney warmth.
Thyme (1 sprig, optional): Optional, but it layers on even more herby aroma.
Salt and black pepper (to taste): Essential for seasoning and bringing all the flavors into harmony.
Water or chicken broth (3 cups, for polenta): A flavorful base for delicious, creamy polenta.
Polenta (1 cup, medium or coarse grind): When cooked slowly, it turns irresistibly silky and comforting.
Salt (1 teaspoon, for polenta): To properly season the grains.
Butter (2 tablespoons): Makes the polenta lush, creamy, and indulgent.
Parmesan cheese (½ cup, grated): Melds everything together with a hit of sharpness.
Freshly ground black pepper (to taste): A final touch of gentle heat and aroma in the polenta.

How to Make Rosemary Braised Lamb Shanks with Creamy Polenta

Step 1: Brown the Lamb Shanks

Treat your lamb shanks to a generous sprinkle of salt and pepper before searing. Heat olive oil in a Dutch oven, then give the shanks a good browning on all sides. Don’t rush this part—caramelizing the meat adds incredible flavor depth and sets the tone for the entire Rosemary Braised Lamb Shanks with Creamy Polenta experience. Set them aside once deeply golden.

Step 2: Sauté the Vegetables

In the same pot, toss in your sliced onion, minced garlic, and diced carrots. Let them sauté together for 5 to 7 minutes. As they soften and turn beautifully fragrant, they’ll pick up all the savory fond from searing the lamb, creating the flavorful foundation for your braising liquid.

Step 3: Add Tomato Paste and Wine

Next, spoon in the tomato paste and cook it for about a minute. This helps it caramelize and lose its raw edge. Pour in the red wine with a flourish, scraping up all those tasty bits stuck to the bottom of the pot. Simmer for a couple of minutes, letting the wine reduce and the flavors concentrate.

Step 4: Braise the Shanks

Add the beef broth, fresh rosemary sprigs, and thyme (if using) to the pot. Gently return the lamb shanks to the braising liquid, nestling them in. Bring things to a simmer, cover tightly, and slide the pot into your preheated oven. Let everything braise, undisturbed, for 2 and a half to 3 hours until the lamb is so tender it practically falls off the bone and your kitchen smells divine.

Step 5: Make the Creamy Polenta

While your shanks are finishing up, start on the polenta. In a saucepan, bring your water or broth and salt to a gentle boil. Slowly whisk in the polenta, then drop the heat and let it cook, stirring often, for about 25 to 30 minutes until it’s thick and creamy. Stir in butter, Parmesan, and a grind of black pepper for that luscious, velvety result that pairs perfectly with the lamb.

Step 6: Serve

On each plate, spoon a generous mound of creamy polenta, then top with a lamb shank. Ladle that glorious braising sauce right over the top. If you like, scatter a bit of fresh rosemary for garnish. Your Rosemary Braised Lamb Shanks with Creamy Polenta are ready to be devoured, ideally with lots of crusty bread to mop up every last bit.

How to Serve Rosemary Braised Lamb Shanks with Creamy Polenta

Garnishes

For maximum appeal, I love to finish Rosemary Braised Lamb Shanks with Creamy Polenta with a few fresh rosemary leaves or even a finely chopped mix of rosemary and parsley. A little zest of lemon adds a pop of color and fresh brightness that balances the richness beautifully. If you’re feeling indulgent, a sprinkle of shaved Parmesan will never go amiss.

Side Dishes

While this dish is hearty on its own, it pairs wonderfully with simply sautéed greens like Swiss chard or spinach. Roasted root vegetables also make a great seasonal addition. For a lighter contrast, offer a zippy arugula salad tossed with lemon and olive oil alongside your lamb shanks—trust me, you’ll want something green to cut through all that satisfying, savory depth.

Creative Ways to Present

For a dinner party, serve Rosemary Braised Lamb Shanks with Creamy Polenta family-style in a big, rustic platter. Let guests help themselves, spooning the shank and sauce over mounds of polenta. Or, for a chef-y touch, slice the lamb off the bone and layer it over the polenta in shallow bowls with a drizzle of reduced braising liquid and a nestle of herbs. Even a pretty casserole dish works for a cozy, shareable centerpiece.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the lamb shanks and sauce separately from the polenta in airtight containers in the refrigerator. The flavors actually meld and deepen overnight, making for an even tastier meal the next day. Lamb will keep well for up to 3 days in the fridge.

Freezing

Rosemary Braised Lamb Shanks with Creamy Polenta is quite freezer-friendly! Freeze the shanks and sauce together in meal portions for up to 2 months. Polenta can be frozen, though its texture may become a bit firmer after thawing. For best results, let everything cool completely before freezing, and wrap well to protect from freezer burn.

Reheating

Reheat lamb shanks gently in a covered pot on the stove or in the oven, with a splash of broth or water to keep things moist. Polenta can be brought back to life with a few tablespoons of water or milk whisked in over low heat. Take it slow—you want everything to get hot without drying out.

FAQs

Can I use a different cut of lamb if I can’t find shanks?

While shanks offer the perfect texture and flavor for slow braising, you could substitute with lamb shoulder or neck for a similar result. Adjust cooking time as needed since different cuts vary in tenderness.

What type of red wine is best for this recipe?

Go for a full-bodied, dry red wine—think Cabernet Sauvignon, Merlot, or Chianti. Use something you like to drink, since the flavor concentrates as it cooks and plays a big part in the final sauce.

Is there a way to make the polenta richer or creamier?

Absolutely! Replace some or all of the water with milk or even add a splash of heavy cream when you stir in the butter and Parmesan. The result will be extra luxurious and perfectly matched to Rosemary Braised Lamb Shanks with Creamy Polenta.

Can I make this dish a day ahead?

Yes! In fact, it’s often even better the next day, as the flavors meld and deepen overnight. Gently reheat as directed above, and whip up fresh polenta before serving for the best texture.

Do I need a Dutch oven, or will a different pot work?

A heavy Dutch oven is ideal for braising, but any oven-safe pot with a tight lid will work. If all else fails, you can transfer everything to a deep baking dish and tightly cover it with foil to keep the moisture in while slow cooking.

Final Thoughts

Few dishes deliver pure comfort and elegance quite like Rosemary Braised Lamb Shanks with Creamy Polenta. Whether you’re hosting a special gathering or simply want to treat yourself to something extraordinary, this recipe is destined to become a favorite. Dive in, savor, and don’t be surprised when everyone asks for seconds—and the recipe!

Rosemary Braised Lamb Shanks with Creamy Polenta Recipe