Slow Cooked Lamb Shanks with Polenta

Name: Slow Cooked Lamb Shanks with Polenta
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 4 lamb shanks; 3 carrots, rough chopped; 3 celery sticks, rough chopped; 8 garlic cloves, smashed; 8 parsley stems; 16 thyme sprigs; 12 sage leaves; 2 cup water; 4 cup white wine; 1 cup chicken stock; 1 tsp salt & pepper; 0.5 tsp sugar; zest from one lemon; 2 tbsp finely chopped parsley; 1 clove garlic minced

Slow Cooked Lamb Shanks - full of rich hearty flavor! They’re braised low and slow for hours in white wine, herbs, and veggies. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/

Pantoh_Together

Prep20 min

Cook5 hrs

Total5 hrs 20 min

Servings4

Difficultyeasy

Dinner / Supper

Ingredients

2 tbspolive oil
4lamb shanks
3carrots, rough chopped
3celery sticks, rough chopped
8garlic cloves, smashed
8parsley stems
16thyme sprigs
12sage leaves
2 cupwater
4 cupwhite wine
1 cupchicken stock
1 tspsalt & pepper
0.5 tspsugar

zest from one lemon
2 tbspfinely chopped parsley
1 clovegarlic minced

Instructions

1
Trim any excess fat from the shanks.
2
Preheat oven to 300 degrees F.
3
In a Dutch oven, add olive oil and warm over high heat until it starts to shimmer. Season the shanks with some of the salt and pepper and sear for about 2-3 minutes per side. Don’t overcrowd the pan. You may need to do this in batches. Remove the shanks and place them in a bowl, then pour off any remaining fat in the bottom of the pan.
4
Keeping the Dutch oven off the heat, add the garlic, onions, carrots, celery, and herbs. Now add the lamb shanks along with any liquid that has drained from them while resting. Pour in wine, water, chicken stock, and add the rest of the salt, & pepper. Cover and cook for 4 1/2 hours, uncovering for the last hour.
5
Meanwhile, make a gremolata by combining the lemon, chopped parsley, and minced garlic in a small bowl. Refrigerate until ready to serve.
6
Remove the shanks from the dutch oven and set aside. Strain the liquid, skim off any fat, then pour into a large saucepan. Bring the liquid to a boil and turn down to a simmer. Add the sugar and allow it to reduce down for about 20 minutes… the longer you reduce the thicker it will get. Taste to see if it needs more seasoning.
7
Serve lamb shanks over Parmesan polenta, drizzle some of the reduction on each shank, then top with the gremolata.