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Rosemary Braised Lamb Shanks with Creamy Polenta

Between the fall-off-the-bone meat and the rich sauce scented with herbs and layered with flavor, this luxe-seeming meal felt intimidating to make at home. As it turns out, this meal is much more doable than it lets on.
Servings: 6
Author: The Kitchn

Ingredients

For the lamb shanks

  • 6 bone-in lamb shanks about 6 pounds total
  • ½ teaspoon freshly ground black pepper
  • 3 teaspoons kosher salt divided
  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 1 large carrot peeled and chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups dry red wine
  • 1 28-ounce can whole peeled tomatoes
  • 1 cup low-sodium beef broth
  • 3 tablespoons chopped fresh rosemary leaves
  • 3 fresh thyme sprigs
  • 1 tablespoon red wine vinegar

For the polenta

  • 4 cups water
  • 1 teaspoon kosher salt
  • 1 cup yellow cornmeal coarse, medium, or fine
  • 1 cup finely grated Parmesan cheese about 2 ounces

Instructions

Sear the meat

  • Arrange a rack in the middle of the oven and heat to 350°F.
  • Pat the lamb shanks dry with paper towels, then season all over with the pepper and 2 teaspoons of the salt.
  • Heat the oil in a Dutch oven over medium-high until shimmering.
  • Working in batches if needed, sear the lamb shanks until browned on the bottom, 4 to 5 minutes. Flip and sear the other side for 4 to 5 minutes more. Transfer the lamb shanks to a large plate.

Sauté the vegetables

  • Reduce the heat to medium.
  • Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
  • Sprinkle with the flour, stir to coat the vegetables, and cook for 1 minute.
  • Add the wine and scrape the bottom of the pan with a wooden spoon to loosen any browned bits.
  • Simmer until the wine is reduced by half and thickened slightly, about 10 minutes.

Add the liquid

  • Stir in the tomatoes and their juices, broth, rosemary, thyme, and remaining 1 teaspoon salt.
  • Bring to a boil, breaking the tomatoes up with the wooden spoon.
  • Return the lamb shanks to the pan and arrange in a single layer, pushing them into the sauce so they’re about halfway covered with liquid.

Cook in the oven

  • Cover and place in the oven.
  • Cook, flipping the lamb halfway through, until the meat is very tender and pulling away from the bone, 2 to 2 1/2 hours total.
  • Stir in the vinegar, cover again, and set aside to rest on a wire rack for 10 minutes before serving. About 30 minutes before the lamb is ready, make the polenta.

Make the polenta

  • Bring the water to a boil in a medium saucepan over medium-high heat.
  • Slowly whisk in the salt and cornmeal.
  • Reduce the heat to low and cook, whisking constantly, until the polenta is smooth and slightly thickened, about 2 minutes.
  • Cover and cook, stirring every 10 minutes and scraping up the sides, bottom, and corners of the pan, until creamy and tender, about 30 minutes total.
  • Remove from the heat, stir in the Parmesan, and cover to keep warm.
  • To serve, divide the polenta between bowls. Top with a lamb shank, then spoon the sauce over the lamb and polenta.