Braised Lamb Shanks with Gremolata and Baked Polenta

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Braised Lamb Shanks with Gremolata and Baked Polenta
Servings
8

Method

  1. Place the lamb on a large baking sheet with raised edges. Season the lamb all over with 2 tablespoons of salt and a generous amount of pepper.

  2. In a small bowl, combine the rosemary, fennel seeds, and grated garlic. Massage this mixture into the lamb.

  3. Cover the lamb and let it stand at room temperature for 1 hour, or preferably, refrigerate it overnight.

  4. Preheat the oven to 350°F (175°C).

  5. Heat oil in a large, wide, heavy pot over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until the onions are golden, which usually takes about 8-10 minutes.

  6. Add minced garlic, flour, paprika, and red pepper flakes to the pot. Stir vigorously to distribute the flour. Cook, stirring often, until the mixture becomes dry, approximately 1 minute.

  7. Add tomatoes and wine to the pot. Simmer briskly, stirring often, until the juices thicken and the tomatoes begin to break down, which typically takes about 10 minutes.

  8. Gradually stir in 4 cups of broth and simmer until the flavors meld, which usually takes 3-4 minutes. Season to taste with salt and pepper.

  9. Add the lamb shanks to the pot in a single layer, pushing them down into the sauce. If needed, add additional broth so that the shanks are about ¾ submerged

About this recipe

Introduction

Are you looking for a hearty and flavorful dish that will impress your dinner guests? Look no further than braised lamb shanks with gremolata and baked polenta. This mouthwatering recipe combines tender lamb shanks with a zesty gremolata and creamy baked polenta. It's a dish that will leave everyone at the table asking for seconds!

The Perfect Braised Lamb Shanks

Picture this: succulent lamb shanks slowly simmering in a rich and aromatic sauce. The meat is so tender that it falls off the bone with the slightest touch. The flavors have melded together, creating a dish that is both comforting and elegant. This is the beauty of braised lamb shanks.

But what exactly does it mean to braise? When you braise meat, you cook it slowly in a liquid until it becomes tender. This method allows the flavors to develop and intensify, resulting in a dish that is full of depth and complexity.

For our braised lamb shanks, we start by searing the meat to lock in the flavors. Then, we sauté some aromatic vegetables and deglaze the pan with red wine. Finally, we add the lamb shanks back to the pot, along with some beef broth and herbs. The dish is then left to simmer gently on the stovetop or in the oven until the meat is fall-apart tender.

Zesty Gremolata

Now, let's talk about gremolata. This vibrant and flavorful condiment is the perfect accompaniment to the rich and hearty lamb shanks. Made with fresh parsley, garlic, and lemon zest, gremolata adds a burst of freshness and brightness to the dish.

Just imagine the combination of tender lamb shanks, velvety sauce, and the zingy gremolata. It's a match made in culinary heaven!

Creamy Baked Polenta

No braised lamb shanks would be complete without a side dish to soak up all the delicious sauce. And what better choice than creamy baked polenta?

Polenta is a traditional Italian dish made from ground cornmeal. It's creamy, comforting, and the perfect complement to the rich flavors of the lamb shanks. Baking the polenta in the oven gives it a golden crust and a soft, melt-in-your-mouth texture.

When you take a bite of the tender lamb shanks, the zesty gremolata, and the creamy baked polenta, you'll experience a symphony of flavors and textures that will leave you craving more.

Conclusion

Braised lamb shanks with gremolata and baked polenta is a show-stopping dish that will elevate any dinner. From the tender meat to the vibrant gremolata and creamy polenta, every bite is a delight for the senses. So, why not treat yourself and your loved ones to this culinary masterpiece? It's a dish that will create memories and have everyone asking for the recipe!

Frequently asked questions

Q1: Can I use a different type of meat instead of lamb shanks?

A1: While lamb shanks are the traditional choice for this recipe, you can certainly experiment with other cuts of meat, such as beef or pork. Just keep in mind that the cooking time may vary.

Q2: Can I make the gremolata in advance?

A2: Absolutely! Gremolata can be made ahead of time and stored in the refrigerator for up to 3 days. Just make sure to add it to the dish right before serving to preserve its freshness.

Q3: Can I substitute the polenta with another side dish?

A3: If you're not a fan of polenta, you can serve the braised lamb shanks with mashed potatoes, roasted vegetables, or even crusty bread to soak up the sauce.

Q4: Can I freeze the leftover braised lamb shanks?

A4: Yes, you can freeze the leftover lamb shanks for up to 3 months. Just make sure to store them in an airtight container or freezer bag to prevent freezer burn.

Q5: Can I use dried herbs instead of fresh?

A5: While fresh herbs provide the best flavor, you can substitute dried herbs if that's what you have on hand. Just remember to adjust the quantities, as dried herbs are more concentrated.

Q6: Can I make this recipe in a slow cooker?

A6: Absolutely! This recipe can be adapted for a slow cooker. Simply follow the same steps to sear the meat and sauté the vegetables, then transfer everything to your slow cooker and cook on low for 6-8 hours or until the meat is tender.

Q7: Can I add vegetables to the braising liquid?

A7: Definitely! Feel free to add vegetables like carrots, celery, and onions to the braising liquid for added flavor. Just make sure to cut them into large chunks so they don't overcook.

Q8: Can I serve braised lamb shanks for a special occasion?

A8: Absolutely! Braised lamb shanks with gremolata and baked polenta is a perfect choice for a special occasion. It's a dish that will impress your guests and make the meal feel extra special.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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