Braised Lamb Shanks with Rosemary Polenta

Photo: SandraFJ

The flavors in this recipe are reminiscent of the Italian dish osso buco (though we use lamb shanks instead of veal). If you can't find three-quarter-pound lamb shanks, try using one-pound cuts or the closest weight you can find. Ask your butcher for help.

Yield: 6 servings (serving size: 1 lamb shank, 2/3 cup polenta, and about 1/2 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 447
  • Calories from fat: 20%
  • Fat: 10.1g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 51.1g
  • Carbohydrate: 34.4g
  • Fiber: 4g
  • Cholesterol: 151mg
  • Iron: 4.9mg
  • Sodium: 815mg
  • Calcium: 135mg

Ingredients

  • Lamb:
  • 6 (3/4-pound) lamb shanks, trimmed
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 cups diced onion
  • 1 cup diced carrot
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 3/4 cup dry red wine
  • 1 (14.5-ounce) can no salt-added petite diced tomatoes, undrained
  • 1 (14-ounce) can less-sodium beef broth
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon water
  • 1/2 teaspoon cornstarch
  • Polenta:
  • 4 cups fat-free, less-sodium chicken broth
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup finely ground yellow cornmeal
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

  1. Preheat oven to 300°.
  2. To prepare lamb, sprinkle lamb evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large, wide Dutch oven over medium-high heat. Add lamb, and cook for 12 minutes, browning on all sides. Remove lamb from pan.
  3. Add onion, carrot, and celery to pan; sauté 8 minutes or until lightly browned. Add garlic, and sauté 1 minute. Add red wine; bring to a boil. Cook 2 minutes or until most of liquid evaporates. Return lamb to pan; stir in tomatoes, beef broth, and 1 tablespoon of chopped rosemary. Bring to a boil.
  4. Cover Dutch oven; place in oven. Bake at 300° for 2 hours or until lamb is tender. Remove lamb from pan; set aside and keep warm. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper to pan; bring to a boil over high heat. Cook until sauce is reduced to about 3 1/2 cups (about 30 minutes), stirring frequently. Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; cook 30 seconds or until sauce thickens, stirring constantly.
  5. To prepare polenta, bring chicken broth, 1 teaspoon rosemary, and 1/4 teaspoon pepper to a boil in a large saucepan. Gradually add cornmeal, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring constantly. Remove from heat, and stir in cheese. Serve immediately with lamb and sauce.
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