Excellent recipe for both lamb and polenta. I made the lamb shanks 24 hours in advance; next time I will skim the fat from the sauce before reheating. And I do my polenta in the microwave: 8 minutes at high; 9 minutes at 70%, stirring every 3 minutes; let stand for 5 min.
Braised Lamb Shanks with Rosemary Polenta
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.
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- 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
- 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
- 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
- Preheat oven to 300°.
- 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.
- 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.
- 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.
- 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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