Braised Lamb Shanks with Creamy Polenta

 

4 ea.              lamb shanks

¼ cup           canola oil


TT                 S&P

1 ea.             large onion, peeled, large dice


1 ea.             large carrot, peeled, large dice


2 ea.             celery stalks, leaves removed, large dice


4 cloves       garlic


½ cup          tomato paste

1 cup           red wine


3 lt.              veal stock (beef stock can be substituted)


2-3 pc.          bay leaves


1 tbsp.          peppercorns


4 sprigs        fresh rosemary
  

6 sprigs        fresh thyme

• Preheat the oven to 300F
• Place a pan on high heat
• Drizzle oil in hot pan, then sear the shanks until golden brown on all sides, set aside
• In a 6 lt. pot, saute the onions, carrots celery & garlic, until you can smell the aroma, 1-2 min
• Add tomato paste and brown slightly
• Deglaze the pan with the red wine, and reduce
• Once reduced, place the mixture in the bottom of a roasting pan big enough to fit the shanks, then top the mixture with the shanks
• Using the same pot, heat enough veal stock to easily cover the shanks, bring to a simmer, flavour with remaining spices, then pour over the shanks to cover completely
• Cover with aluminum foil and place in the place
• Braise the shanks until they are fork tender, about 2-3 hours depending on thickness etc.
• Once braised, remove shanks, and strain sauce, skim the fat from the surface

 

For the creamy polenta:

 

2 tbsp.          butter

2 tbsp.          shallots, minced

1 tbsp.          garlic, minced

1 cup             cornmeal

2 cups           chicken stock

2 cups           milk

1 tbsp.          butter (for finishing)

¼ cup           parmesan, grated

TT                  S&P

 

• In a medium, thick bottomed pot, melt the butter
• Add the minced shallots and garlic and sauté one minute, do not brown
• Quickly add the milk and the chicken stock, bring to a simmer
• Using a whisk, slowly add the cornmeal while whisking to combine, this will thicken quite quickly, but this does not mean it is ready
• Once it begins to thicken, turn the temperature to low and continue to slowly simmer, slowly every few minutes until it is nice and creamy and the starch is cooked out, about 25-30 minutes
• If your polenta is thickening too much, add a little extra stock or milk to maintain a nice creamy consistency
• When the polenta is just about finished add the final tablespoon of butter and the parmesan cheese, stir to combine, this can be made up to 30 minutes in advance if necessary
• Enjoy this hearty and rich braised dish as the weather
• turns colder. Sooooo good!