Recipe provided by | COUPLE IN THE KITCHEN
Servings: 4
INGREDIENTS
ITALIAN LAMB SHANKS
4 American lamb shanks
Drizzle of olive oil
2 sweet onions, sliced
1 red pepper, sliced
1 small head of garlic, minced
6oz can of tomato pasta
8oz can of tomato purée
1 cup chicken stock
1 cup Italian red wine
1 teaspoon of dried rosemary
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 teaspoon of dried thyme
Fresh basil for garnish
Fresh lemon juice
Salt and pepper, to taste
CREAMY PARMESAN POLENTA
1 cup polenta (grits or cornmeal)
3 tablespoons butter
3 cloves of garlic, minced
1 quart of chicken broth
1/3 cup shredded parmesan cheese
Salt and pepper, to taste
DIRECTIONS
ITALIAN LAMB SHANKS
Start by preheating your oven to 325 degrees and prepping your lamb shanks by seasoning them generously with salt and pepper.
In a dutch oven, add 2-3 tablespoons of olive oil and sear the lamb for 2-3 minutes per side until the meat starts to turn light brown with a nice sear.
Remove the lamb from the dutch oven. Add onions and peppers and cook for 2-3 minutes until they start to soften. Now add your garlic and saute for about a minute. Add the chicken stock, red wine, tomato puree and tomato paste to the pan, scraping off any brown bits from the lamb as you mix in the liquids. Now add the dried rosemary, basil, oregano, and thyme and stir until well combined.
Pop your lamb shanks back into the dutch oven and replace the cover. Cook at 325 degrees for 2 hours, turning the lamb every 30 minutes or so. Garnish your slow cooked lamb shanks with fresh lemon juice, fresh basil, and additional salt and pepper.
CREAMY PARMESAN POLENTA
To make the polenta for under your Italian red wine lamb shanks, start by melting the butter in a saucepan. Then add the minced garlic and cook for about one minute.
Next, add the quart of chicken broth and bring the liquid to a boil.
Once boiling, start to add the polenta, about ⅓ cup at a time. Stir to combine. Reduce heat to medium and cook for 15-25 minutes (stirring every few minutes) until the polenta has thickened to your desired consistency.
Stir in the cheese and finish the dish with salt and pepper.
Serve immediately or the polenta will start to firm up into a polenta cake.
This lamb dish will be fall-off-the-bone, yet not overcooked. Spoon the reserved sauce in the dutch oven on top of your lamb shank and cheesy polenta prior to serving. We love to make it with our parmesan polenta, but it would also be terrific with some mashed potatoes!
