Recipe provided by | The Original Dish

Serves: 4-6 Preparation Time: 15 minutes Cook Time: 3 hours

INGREDIENTS

• 4 1/2 pounds American lamb shanks

• kosher salt, as needed

• olive oil, as needed      

• 1 large shallot, thinly sliced  

• 1 large onion, diced

• 4 garlic cloves, minced

• 1 teaspoon fennel seeds

• 1 pound carrots, peeled and diced

• 1 pound roma tomatoes, cut into large chunks

• 1 pound cherry tomatoes

• 2 tablespoons tomato paste

• 1/2 cup red wine

• 2 cups beef broth

• 4 sprigs oregano

• 2 sprigs rosemary

• 3 cups water

• 1 cup polenta

• 8 ounces gouda cheese, shredded

• 3 tablespoons butter

• 1 tablespoon honey

• 1 teaspoon freshly cracked black pepper

DIRECTIONS

For the Braised Lamb Shanks:

Season the American lamb shanks with a generous pinch of salt on all sides. Heat a large Dutch oven over medium heat. Add enough olive oil to coat the bottom. Once hot, work in batches to sear the lamb shanks, about 4-5 minutes per side, or until golden brown. Transfer the lamb to a plate.

Add the shallot and onion to the pot. Sauté for about 6 minutes until beginning to caramelize, stirring often. Add the garlic, fennel seeds, and a pinch of salt. Stir well and cook for another minute or so. Add the carrots. Continue to cook for 5 minutes. 

Add the roma tomatoes and cherry tomatoes. Stir well and cook for another 5 minutes. Stir in the tomato paste. Add the red wine and simmer for 2-3 minutes. Stir in the beef broth, oregano, and rosemary. 

Add the lamb shanks to the liquid. Bring the liquid to a simmer. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 1 ½ hours. Remove the lid and continue to gently simmer for another hour, or until the lamb is fork tender and the sauce has reduced. 

Spoon the creamy polenta (recipe below) into a shallow bowl. Place the lamb shanks onto the polenta. Spoon a generous amount of the tomato sauce over top.  

For the Creamy Polenta:

Add the water and a good pinch of salt to a small Dutch oven. Bring to a boil. Pour in the polenta and reduce the heat to low. Cook the polenta for about 5 minutes, stirring often, until thickened. 

Stir in the gouda cheese until melted. Add the butter, honey, and black pepper. Stir well until the butter has melted. Serve immediately.