Prep Time15 minsCook Time30 minsTotal Time45 mins
4.50 lbs American lamb shanks
Kosher salt, as needed
Olive oil, as needed
1 Shallot, thinly sliced
1 Onion, diced
4 Garlic, minced
1 tsp Fennel seeds
1 lb Carrots, peeled & diced
1 lb Roma tomatoes, cut into large chunks
1 lb Cherry tomatoes
2 tbsp Tomato paste
0.50 Red wine
2 Beef broth
4 Oregano
2 Rosemary
3 water
1 cup Polenta
8 Gouda cheese, shredded
3 tbsp Butter
1 tbsp Honey
1 tbsp Freshly cracked black pepper
Braised Lamb Shanks
1Season the American lamb shanks with a generous pinch of salt on all sides. Heat a large Dutch oven over medium heat. Add enough olive oil to coat the bottom. Once hot, work in batches to sear the lamb shanks, about 4-5 minutes per side, or until golden brown. Transfer the lamb to a plate.
2Add the shallot and onion to the pot. Sauté for about 6 minutes until beginning to caramelize, stirring often. Add the garlic, fennel seeds, and a pinch of salt. Stir well and cook for another minute or so. Add the carrots. Continue to cook for 5 minutes.
3Add the roma tomatoes and cherry tomatoes. Stir well and cook for another 5 minutes. Stir in the tomato paste. Add the red wine and simmer for 2-3 minutes. Stir in the beef broth, oregano, and rosemary.
4Add the lamb shanks to the liquid. Bring the liquid to a simmer. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 1 ½ hours. Remove the lid and continue to gently simmer for another hour, or until the lamb is fork tender and the sauce has reduced.
5Spoon the creamy polenta (recipe below) into a shallow bowl. Place the lamb shanks onto the polenta. Spoon a generous amount of the tomato sauce over top.
Creamy Polenta
6Add the water and a good pinch of salt to a small Dutch oven. Bring to a boil. Pour in the polenta and reduce the heat to low. Cook the polenta for about 5 minutes, stirring often, until thickened.
7Stir in the gouda cheese until melted. Add the butter, honey, and black pepper. Stir well until the butter has melted. Serve immediately.
Ingredients
4.50 lbs American lamb shanks
Kosher salt, as needed
Olive oil, as needed
1 Shallot, thinly sliced
1 Onion, diced
4 Garlic, minced
1 tsp Fennel seeds
1 lb Carrots, peeled & diced
1 lb Roma tomatoes, cut into large chunks
1 lb Cherry tomatoes
2 tbsp Tomato paste
0.50 Red wine
2 Beef broth
4 Oregano
2 Rosemary
3 water
1 cup Polenta
8 Gouda cheese, shredded
3 tbsp Butter
1 tbsp Honey
1 tbsp Freshly cracked black pepper
Directions
Braised Lamb Shanks
1Season the American lamb shanks with a generous pinch of salt on all sides. Heat a large Dutch oven over medium heat. Add enough olive oil to coat the bottom. Once hot, work in batches to sear the lamb shanks, about 4-5 minutes per side, or until golden brown. Transfer the lamb to a plate.
2Add the shallot and onion to the pot. Sauté for about 6 minutes until beginning to caramelize, stirring often. Add the garlic, fennel seeds, and a pinch of salt. Stir well and cook for another minute or so. Add the carrots. Continue to cook for 5 minutes.
3Add the roma tomatoes and cherry tomatoes. Stir well and cook for another 5 minutes. Stir in the tomato paste. Add the red wine and simmer for 2-3 minutes. Stir in the beef broth, oregano, and rosemary.
4Add the lamb shanks to the liquid. Bring the liquid to a simmer. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 1 ½ hours. Remove the lid and continue to gently simmer for another hour, or until the lamb is fork tender and the sauce has reduced.
5Spoon the creamy polenta (recipe below) into a shallow bowl. Place the lamb shanks onto the polenta. Spoon a generous amount of the tomato sauce over top.
Creamy Polenta
6Add the water and a good pinch of salt to a small Dutch oven. Bring to a boil. Pour in the polenta and reduce the heat to low. Cook the polenta for about 5 minutes, stirring often, until thickened.
7Stir in the gouda cheese until melted. Add the butter, honey, and black pepper. Stir well until the butter has melted. Serve immediately.
Braised American Lamb Shanks with Creamy Polenta
