Ingredients: |
Ingredients: Lamb:
4 Meaty Lamb Shanks, or thick lamb steaks
Salt & Pepper
3 Tablespoons Olive Oil
1 Small Onion Diced
3 Carrots, Peeled And Large Diced
3 Celery Stalks, Large Diced
2 Cloves Garlic, Peeled And Minced
1 Cup Dry Red Wine
1 (14 Ounce) Can Chopped Tomatoes
1 Cup Beef Stock
1/4 Cup Chopped Fresh Parsley
Cooked Creamy Parmesan Polenta:
1 cup whole milk
3-3 1/2 cups chicken (use the whole cup of milk, then supplement the rest with broth according to your package directions)
1 cup instant polenta
1/4 cup grated Parmesan cheese
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Directions: |
Directions:Lamb:
Preheat the oven to 375 degrees F. Season the shanks with salt and pepper. In a heavy ovenproof saucepan, heat the olive oil and brown the shanks on all sides until golden brown. Remove the shanks to a side dish and add the onions, celery, and carrots to the pan. Cook until they begin to soften, then add the garlic. Cook an additional minute or two, then add the red wine. Cook the wine until it is reduced by half. Add the tomato sauce, broth, and chopped parsley. Bring to a boil, then taste. Season with salt and pepper. Return the shanks to the pot, cover and bake for one hour.
Turn the shanks over, then reduce the heat to 325 degrees and cook an additional 90 minutes.
Place a large scoop of the cooked polenta into four individual bowls. Place a lamb shank on top, and then spoon some of the sauce over the lamb.
Polenta:
Combine the milk and broth in a saucepan and bring to boil over high heat. Add the polenta, slowly, stirring into the spot where you are sprinkling the polenta in so that it doesn't clump up. Cook the polenta according to the time on the package and stir in the Parmesan once it's done cooking. ( I usually double this. )
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This recipe for Braised Lamb Shanks On Soft Polenta is from