Ingredients
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Braised Lamb Shanks
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4 x 1 pounds lamb shanks
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Salt
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freshly ground pepper
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5 cloves garlic peeled
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4 medium carrots chopped
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4 medium celery ribs chopped
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1 large onion coarsely chopped
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1 bunch Thyme
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1 leek roughly chopped
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750 millilitres dry red wine 1 bottle
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3 cups Veal Stock
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3 Bay Leaves
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12 Peppercorns
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Polenta
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1 cup Maine Grains Polenta
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4 cups Chicken Stock
Directions
- Preheat the oven to 325° F. In a large sauté pan, heat some grapeseed oil.
- Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side.
- Add the garlic, carrots, leek, thyme, celery and onion to the casserole.
- Add the red wine and boil for 3 minutes.
- Add the stock and bring to a simmer.
- Add the bay leaves and peppercorns.
- Move to a small braising pan and cover with foil. Braise the lamb shanks, turning once, for about 3 hours, or until very tender.
- Once braised remove half of the liquid and reduce to make the sauce.
Polenta
- Bring stock to a boil. Add in polenta.
- Whisk every few minutes and cook until becomes creamy and soft in texture