Ingredients
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4x1 pounds Lamb Shank
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Ground Pepperfresh
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Salt
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5 Clove Garlicpeeled
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4 Carrotsmedium, chopped
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1 Onionlarge, coarsely chopped
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4 Celery Ribsmedium, chopped
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1 bunch Thyme
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1 Leekroughly chopped
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750 ml Dry Red Wine1 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
Steps
1
Done
|
Preheat the oven to 325° F. In a large sauté pan, heat some grapeseed oil. |
2
Done
|
Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. |
3
Done
|
Add the garlic, carrots, leek, thyme, celery and onion to the casserole. |
4
Done
|
Add the red wine and boil for 3 minutes. |
5
Done
|
Add the stock and bring to a simmer. |
6
Done
|
Add the bay leaves and peppercorns. |
7
Done
|
Move to a small braising pan and cover with foil. Braise the lamb shanks, turning once, for about 3 hours, or until very tender. |
8
Done
|
Once braised remove half of the liquid and reduce to make the sauce. |
9
Done
|
Polenta1. Bring stock to a boil. Add in polenta. |