Braised Lamb Shanks with Creamy Polenta Recipe

Even with New Year's resolutions looming, sometimes you just need a hearty and delicious dish to warm you up from the inside out. That's where this recipe for Braised Lamb Shanks with Creamy Polenta comes in!

This one-pot wonder features tender, fall-off-the-bone lamb shanks slow-cooked in a flavorful red wine sauce and served over a bed of rich and creamy polenta. It's a perfect winter meal that's surprisingly easy to prepare yet impressive enough for a special occasion.

 Braised Lamb Shanks with Creamy Polenta Recipe


Lamb Shanks

4 lamb shanks
Salt and pepper, to taste
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups of dry red wine
2 cups beef or vegetable broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
Creamy Polenta:
1 cup polenta (cornmeal)
4 cups water
1 cup milk (I prefer whole milk)
2 tablespoons butter
Salt and pepper, to taste
Grated Parmesan cheese, for serving


Lamb Shanks Steps

Preheat the oven to 325°F (165°C).

  1. Season the lamb shanks generously with salt and pepper.
  2. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
  3. Brown the lamb shanks on all sides until nicely seared. Remove them from the pot and set aside.
  4. In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and lightly browned.
  5. Stir in the tomato paste and cook for another minute.
  6. Pour in the red wine and simmer for a few minutes to allow the alcohol to evaporate.
  7. Add the beef or vegetable broth, rosemary, and thyme sprigs. Bring the mixture to a simmer.
  8. Return the lamb shanks to the pot, cover with a lid, and transfer to the preheated oven.
  9. Braise for about 2 to 2.5 hours or until the meat is tender and easily falls off the bone.

Polenta Steps

  1. In a separate saucepan, bring the water and milk to a boil.
  2. Gradually whisk in the polenta, reduce the heat to low, and simmer for about 20-30 minutes, stirring occasionally until thickened.
  3. Stir in the butter and season with salt and pepper to taste.
  4. Serve
  5. Remove the lamb shanks from the oven and let them rest for a few minutes.
  6. Serve the braised lamb shanks over a bed of creamy polenta, garnished with grated Parmesan cheese. A hearty meal like this needs a wine just as flavorful. Serve with a full-body red wine like a Syrah or Cabernet Franc. Enjoy!


Wine Pairing Recommendation:

Looking for the perfect vino to complement your braised lamb shanks experience? We've got some fantastic recommendations for full-bodied red wines that can stand up to the rich flavors of the dish!

2018 Peay CEP Estate Syrah, Sonoma Coast, CA

2018 El Enemigo Mendoza Cabernet Franc

2019 Paradise Springs Cabernet Franc, Bull Run River, Clifton, VA

2021 El Enemigo Syrah Viognier, Mendoza, Argentina

Tag us on Facebook or Instagram @‌thewineconciergeclub with pictures of your lamb meal and wine pairing! #TWCwinepairing #TWCrecipeoftheweek

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