Slow Cooked Lamb Shanks Rosemary (Print version)

Tender braised lamb shanks served over creamy rosemary-infused polenta, rich in flavor and comfort.

# Ingredient List:

→ Lamb Shanks

01 - 4 lamb shanks (approximately 14 oz each)
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 2 carrots, peeled and chopped
05 - 2 celery stalks, chopped
06 - 4 garlic cloves, minced
07 - 2 tbsp tomato paste
08 - 1 2/3 cups red wine
09 - 2 cups beef or lamb stock
10 - 1 can (14 oz) chopped tomatoes
11 - 2 sprigs fresh rosemary
12 - 2 sprigs fresh thyme
13 - 2 bay leaves
14 - Salt and freshly ground black pepper, to taste

→ Rosemary Polenta

15 - 4 cups water
16 - 1 1/4 cups polenta (coarse cornmeal)
17 - 1 tsp salt
18 - 2 tbsp unsalted butter
19 - 1/2 cup grated Parmesan cheese
20 - 1 tbsp fresh rosemary, finely chopped

# How To Make It:

01 - Preheat the oven to 320°F.
02 - Pat the lamb shanks dry and season generously with salt and pepper. Heat olive oil in a large, heavy-based ovenproof pot over medium-high heat. Sear the shanks on all sides until deeply browned. Remove and set aside.
03 - Add diced onion, chopped carrots, and celery to the same pot. Sauté for 5 minutes until softened, then add minced garlic and cook for an additional minute.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor.
05 - Pour in red wine, scraping up browned bits from the bottom. Simmer for 2 to 3 minutes to slightly reduce.
06 - Add beef or lamb stock, chopped tomatoes, rosemary sprigs, thyme sprigs, and bay leaves. Return lamb shanks to the pot, ensuring they are mostly submerged.
07 - Bring to a simmer. Cover with lid and transfer to the preheated oven. Cook for 2 hours 30 minutes to 3 hours, turning shanks once or twice, until meat is very tender.
08 - Thirty minutes before lamb is finished, bring water and salt to a boil in a saucepan. Gradually whisk in polenta. Reduce heat to low and cook, stirring frequently, for 20 to 25 minutes until thick and creamy.
09 - Stir in unsalted butter, grated Parmesan, and chopped rosemary. Adjust seasoning as needed.
10 - Remove lamb shanks from oven. Discard herb stems and bay leaves. If sauce is too thin, simmer uncovered on stovetop to reduce to desired thickness.
11 - Place lamb shanks atop rosemary polenta and spoon sauce over the top before serving.

# Expert Advice:

01 -
  • The meat becomes so tender it falls from the bone with just a spoon, making you feel like a brilliant cook.
  • It's one of those dishes that seems fancy enough for guests but is actually just patient, hands-off cooking.
  • The rosemary polenta soaks up every ounce of that rich sauce, turning what could be a side dish into the best part of dinner.
02 -
  • Don't skip the searing step, even though it seems like extra work, because those brown bits are where all the depth comes from.
  • Polenta needs constant attention while cooking, or you'll end up with a lumpy paste instead of something silky.
03 -
  • Use a heavy Dutch oven with a tight-fitting lid, as any evaporation will concentrate the sauce too much and dry out the meat.
  • If your sauce breaks or looks oily after cooking, let it rest for five minutes and then skim the fat from the top before serving.

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