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Rosemary Braised Lamb Shanks with Creamy Polenta Recipe

Rosemary Braised Lamb Shanks with Creamy Polenta Recipe

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  • Author: KimEasy
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Braising
  • Cuisine: Italian
  • Diet: Contains Meat and Dairy

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

  1. 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.
  2. Sauté the vegetables: In the same pot, add onion, garlic, and carrots. Sauté for 5–7 minutes until softened.
  3. 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.
  4. 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.
  5. 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.
  6. 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