- 4x1 pounds Lamb Shank
- Ground Pepperfresh
- 5 Clove Garlicpeeled
- 4 Carrotsmedium, chopped
- 1 Onionlarge, coarsely chopped
- 4 Celery Ribsmedium, chopped
- 1 bunch Thyme
- 1 Leekroughly chopped
- 750 ml Dry Red Wine1 bottle
- 3 cups Veal Stock
- 3 Bay Leaves
- 12 Peppercorns
- 1 cup Maine Grains Polenta
- 4 cups Chicken Stock
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.
1. Bring stock to a boil. Add in polenta.