Red Wine Braised Lamb Shank with Creamy Polenta | healthy Chef Recipes

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Prep Time: 45 minutes

Cook Time: 3 hours

Wine Recommendation: A full-bodied, structured red wine. The bold tannins of a Cabernet Sauvignon or a Syrah (or a Romanian Fetească Neagră) are necessary to cut through the richness of the meat and the creamy polenta.

Ingredients:

Lamb & Braise:

4 lamb shanks (bone-in)

Salt and freshly ground black pepper

3 tablespoons olive oil

1 large yellow onion, chopped

2 large carrots, chopped

2 celery ribs, chopped

4 garlic cloves, smashed

2 tablespoons tomato paste

1 bottle (750ml) dry red wine (Cabernet Sauvignon or Syrah)

2 cups beef or chicken stock

Fresh thyme sprigs

2 fresh rosemary sprigs

2 bay leaves

Creamy Polenta:

1 cup stone-ground cornmeal (polenta)

4 cups stock (chicken or vegetable) or water

1 cup whole milk

4 tablespoons unsalted butter

1/2 cup grated Parmesan cheese

Salt to taste

Garnish:

Roasted baby carrots

Roasted pearl onions

Microgreens (e.g., pea shoots)

Edible flowers (optional, e.g., violas)

Recipe:

1. Prepare the Lamb: Generously season the lamb shanks with salt and black pepper on all sides. Heat olive oil in a large Dutch oven over medium-high heat. Sear the shanks, working in batches if needed, until deeply browned on all sides, about 8-10 minutes per batch. Remove the shanks and set aside on a plate.

2. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables are softened and starting to brown, about 7 minutes. Add the smashed garlic and tomato paste, cooking for another 2 minutes until fragrant and the paste darkens.

3. Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let it reduce by half, about 10-15 minutes.

4. Braise: Return the lamb shanks and any juices from the plate back to the pot. Add the stock, thyme, rosemary, and bay leaves. The liquid should cover about two-thirds of the shanks. Bring to a simmer, cover tightly, and transfer to a preheated 160°C (325°F) oven. Cook for 2.5 to 3 hours, turning the shanks once halfway through, until the meat is very tender and pulling away from the bone.

5. Prepare the Polenta: About 45 minutes before the lamb is finished, start the polenta. In a large saucepan, combine the stock and milk. Bring to a gentle boil. While whisking constantly, slowly pour in the cornmeal in a steady stream to avoid lumps. Reduce the heat to low, cover, and cook for 30-40 minutes, stirring frequently with a wooden spoon, until the polenta is thick, creamy, and smooth. If it gets too thick, add a little more milk or water.

6. Finish Polenta: Stir the butter and grated Parmesan cheese into the polenta until melted. Season with salt to taste. Keep warm until serving.

7. Finish Sauce and Plating: Carefully remove the lamb shanks from the pot and keep warm. Strain the cooking liquid through a fine-mesh sieve into a clean saucepan, discarding the vegetables and herbs. Skim off excess fat from the surface. Bring the liquid to a boil and reduce until it thickens into a glossy sauce (demi-glace) that coats the back of a spoon. Taste and adjust seasoning.

8. Assembly: Spoon a generous portion of creamy polenta onto the center of each plate. Stand one lamb shank upright in the polenta. Arrange roasted baby carrots and pearl onions around the base. Spoon the rich red wine reduction generously over the lamb and around the plate. Garnish with microgreens and edible flowers. Serve immediately.

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