Description
Tender, flavorful rosemary-braised lamb shanks served with creamy Parmesan polenta make for a comforting and satisfying meal. This Italian-inspired dish is perfect for a special dinner or a cozy night in.
Ingredients
Units
Scale
For the Lamb Shanks:
- 4 lamb shanks, trimmed
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 1 sprig thyme (optional)
- Salt and black pepper, to taste
For the Creamy Polenta:
- 3 cups water or chicken broth
- 1 cup polenta (medium or coarse grind)
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper, to taste
Instructions
- Brown the lamb shanks: Season shanks with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear shanks on all sides until browned. Remove and set aside.
- Sauté the vegetables: In the same pot, add onion, garlic, and carrots. Sauté for 5–7 minutes until softened.
- Add tomato paste and wine: Stir in tomato paste and cook for 1 minute. Pour in red wine and scrape up any browned bits. Simmer for 2–3 minutes.
- Braise the shanks: Add beef broth and rosemary (and thyme if using). Return lamb shanks to the pot. Bring to a simmer, cover, and transfer to the oven. Braise for 2½ to 3 hours, until meat is fork-tender.
- Make the creamy polenta: In a saucepan, bring water or broth and salt to a boil. Gradually whisk in polenta. Reduce heat and stir frequently until thick and creamy, about 25–30 minutes. Stir in butter, Parmesan, and black pepper.
- Serve: Spoon polenta onto plates or bowls. Top with lamb shanks and spoon over the braising sauce. Garnish with extra rosemary if desired.
Notes
- For a richer polenta, use milk or cream in place of some of the water.
- Lamb shanks can be prepared a day ahead—the flavor deepens overnight.
- Serve with a side of sautéed greens or roasted root vegetables.
Nutrition
- Serving Size: 1 lamb shank with polenta
- Calories: 785
- Sugar: 5 g
- Sodium: 880 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg