Mediterranean Lamb Shanks With Creamy Polenta Recipe

Name: Mediterranean Lamb Shanks With Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 lbs lamb shanks (6 medium); 3 tablespoons olive oil; 1 large onion, cut into 1/2 inch pieces; 3 large carrots, cut into 1/2 inch pieces; 4 celery ribs, cut into 1/2 inch pieces; 6 garlic cloves, large, chopped; 28 ounces diced tomatoes with juice; 2 1/4 cups low sodium chicken broth; 3 rosemary sprigs, fresh, large; 3 fresh thyme sprigs, fresh, large plus; 2 teaspoons minced thyme; 1 tablespoon black peppercorns, whole; 8 cups water; 2 teaspoons salt; 2 cups polenta or 2 cups yellow cornmeal; 1/4 cup butter (1/2 stick)

Servings: persons

4 1/2 lbs lamb shanks (6 medium)
3 tablespoons olive oil
1 large onion, cut into 1/2 inch pieces
3 large carrots, cut into 1/2 inch pieces
4 celery ribs, cut into 1/2 inch pieces
6 garlic cloves, large, chopped
28 ounces diced tomatoes with juice
2 1/4 cups low sodium chicken broth
3 rosemary sprigs, fresh, large
3 fresh thyme sprigs, fresh, large plus
2 teaspoons minced thyme
1 tablespoon black peppercorns, whole
8 cups water
2 teaspoons salt
2 cups polenta or 2 cups yellow cornmeal
1/4 cup butter (1/2 stick)

1
Preheat oven to 350 degrees F. Sprinkle lamb with salt and pepper. heat 2 tablespoons oil in large ovenproof pot over high heat. Add lamb; brown on all sides, about 10 minutes total. Using tongs, transfer lamb to plate. Add 1 tablespoon oil to pot. Add onion, carrots, celery and garlic. Saute until vegetables brown and begin to soften, scraping up browned bits, about 10 minutes. Return lamb to pot, pushing gently into vegetables. Add tomatoes, broth, rosemary sprigs, thyme sprigs and peppercorns. Bring to a boil over high heat. Cover pot; transfer to oven. Roast until m eat is tender and pulls easily from bone, turning occasionally, about 2 hours.
2
Meanwhile, bring 8 cups water and salt to a boil in a large saucepan over high heat. Gradually whisk in polenta. Reduce heat to medium-low; simmer until thickened and tender, stirring frequently, about 22 minutes. Whisk in butter and minced thyme. Season with salt and pepper.
3
Remove lamb and herbs from pot; discard herbs. Place pot over medium-high h eat and boil until sauce is slightly thickened, about 5 minutes. Divide polenta among 6 large bowls; top each with 1 lamb shank. Pour sauce over; serve.

2521

kcal

Calories

142

Fat

128

Carbs

193

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 16 ingredients. The key ingredients include: 4 1/2 lbs lamb shanks (6 medium), 3 tablespoons olive oil, 1 large onion, cut into 1/2 inch pieces, 3 large carrots, cut into 1/2 inch pieces, and more.

Yes, Mediterranean Lamb Shanks With Creamy 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.

Mediterranean Lamb Shanks With Creamy Polenta

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