Braised Lamb Shanks With Gremolata And Baked Polenta Recipe

Name: Braised Lamb Shanks With Gremolata And Baked Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lamb Shanks; 6 pounds lamb shanks (6-8 shanks, depending on size), trimmed; 2 tablespoons kosher salt plus more; Freshly ground black pepper; 2 teaspoons minced fresh rosemary; 1 teaspoon coarsely ground fennel seeds; 7 garlic cloves, 1 grated, 6 minced; 3 tablespoons olive oil; 2 large onions, minced; 2 tablespoons flour; 2 teaspoons paprika; 1/2 teaspoon crushed red pepper flakes; 2 cups drained canned diced tomatoes; 1/2 cup dry white wine; 4 cups (or more) low-sodium chicken broth; Polenta; 1 1/2 cups polenta; 2 tablespoons olive oil; 2 teaspoons kosher salt; 1 1/2 cups finely grated Parmesan; 2 tablespoons (1/4 stick) unsalted butter; Freshly ground black pepper; Preheat oven to 350. Stir polenta, oil, salt & 7 1/2 cups water in a 13x9x2-inch baking dish to blend. Bake, uncovered for 1 1/4 hrs. Stir in cheese & butter & season with pepper. Smooth top & cont…; Gremolata and Assembly; 3/4 cup flat-leaf parsley leaves; 2 garlic cloves, minced; 1 tablespoon finely grated lemon zest; 1 teaspoon minced fresh rosemary; Using sharp knife, mince parsley (make sure it's dry). Mix parsley with remaining ingredients in a small bowl; toss to evenly incorporate.; Divide polenta among large wide bowls. Spoon meat with juices over. Sprinkle meat generously with gremolata.

Servings: persons

Lamb Shanks
6 pounds lamb shanks (6-8 shanks, depending on size), trimmed
2 tablespoons kosher salt plus more
Freshly ground black pepper
2 teaspoons minced fresh rosemary
1 teaspoon coarsely ground fennel seeds
7 garlic cloves, 1 grated, 6 minced
3 tablespoons olive oil
2 large onions, minced
2 tablespoons flour
2 teaspoons paprika
1/2 teaspoon crushed red pepper flakes
2 cups drained canned diced tomatoes
1/2 cup dry white wine
4 cups (or more) low-sodium chicken broth
Polenta
1 1/2 cups polenta
2 tablespoons olive oil
2 teaspoons kosher salt
1 1/2 cups finely grated Parmesan
2 tablespoons (1/4 stick) unsalted butter
Freshly ground black pepper
Preheat oven to 350. Stir polenta, oil, salt & 7 1/2 cups water in a 13x9x2-inch baking dish to blend. Bake, uncovered for 1 1/4 hrs. Stir in cheese & butter & season with pepper. Smooth top & continue baking until polenta is set & jiggles like custard, 25-30 min.
Gremolata and Assembly
3/4 cup flat-leaf parsley leaves
2 garlic cloves, minced
1 tablespoon finely grated lemon zest
1 teaspoon minced fresh rosemary
Using sharp knife, mince parsley (make sure it's dry). Mix parsley with remaining ingredients in a small bowl; toss to evenly incorporate.
Divide polenta among large wide bowls. Spoon meat with juices over. Sprinkle meat generously with gremolata.

1
Lamb Shanks
2
Place lamb on a large rimmed baking sheet; season with 2 Tbs salt & pepper. Mix rosemary, fennel seeds, & grated garlic; massage into lamb. Cover & let stand at room temperature for 1 hr or preferably, chill overnight.
3
Preheat oven to 350. Heat oil in a large wide heavy pot over medium-high heat. Add onions, season with salt & pepper, stirring occasionally, until golden, 8-10 min.
4
Add minced garlic, flour, paprika, & red pepper flakes. Stir vigorously. Cook, stirring often, until mixture becomes dry, about 1 min. Add tomatoes & wine. Simmer briskly, stirring often, until juices thicken & tomatoes begin to break down, about 10 min.
5
Gradually stir in 4 cups broth. Simmer 3-4 min. Season with salt & pepper. Add lamb shanks to pot in a single layer, (add additional broth if needed so that shanks are about 3/4 submerged).
6
Roast, uncovered, until tops of shanks have browned, about 30 min. Turn shanks over & roast 30 min longer.
7
Cover & cook, turning shanks occasionally, until meat is fork-tender & almost falling off the bone, 45 min to 1 1/2 hrs (time will depend on size of shanks). Remove from oven & skim off fat from surface of sauce. Let shanks rest for at least 30 min. Lamb shanks can be made 1 day ahead. Refrigerate uncovered until cold, then cover & keep chilled.
8
While polenta bakes: discard fat from surface of lamb shank mixture & bring to a simmer over medium heat. Cover, reduce heat to low, & simmer gently, occasionally turning shanks & stirring sauce, until heated through, about 20 min. If large shanks, shred meat, if small serve whole.
9
Preheat broiler. Broil polenta, until golden, 5-7 min. Serve immediately for soft polenta, for firm let rest for 30 min.

3208

kcal

Calories

189

Fat

Carbs

277

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Lamb Shanks, 6 pounds lamb shanks (6-8 shanks, depending on size), trimmed, 2 tablespoons kosher salt plus more, Freshly ground black pepper, and more.

Yes, Braised Lamb Shanks With Gremolata And Baked Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lamb Shanks With Gremolata And Baked Polenta

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