Braised Lamb Shanks with Creamy Polenta and Gremolata

Name: Braised Lamb Shanks with Creamy Polenta and Gremolata
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 Lamb shanks (about 1.5-2 kg total); 2 tbsp Olive oil; 1 Large onion, chopped; 2 Carrots, chopped; 2 stalks Celery, chopped; 4 cloves Garlic, minced; 2 tbsp Tomato paste; 1 tsp Dried rosemary; 1 tsp Dried thyme; 4 cups Beef broth; 1 cup Crushed tomatoes; 1 Bay leaf; Salt and freshly ground black pepper To taste; 1 cup Fine-ground polenta; 4 cups Water or vegetable broth; 1/2 cup Grated Parmesan cheese; 2 tbsp Butter; 1/2 cup Fresh parsley, chopped (for gremolata); 2 cloves Garlic, minced (for gremolata); Zest of 1 large lemon For gremolata

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This dish is a celebration of comfort and elegance, perfect for a special March dinner. Lamb shanks are slowly braised until they are incredibly tender and fall off the bone, infused with flavors from aromatic vegetables and herbs. Served atop a bed of velvety, cheesy polenta, the meal is completed with a fresh gremolata — a vibrant mix of lemon zest, parsley, and garlic — that cuts through the richness and adds a burst of freshness.

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Braised Lamb Shanks with Creamy Polenta and Gremolata

Prep Time25 min

Cook Time180 min

Servings4 servings

DifficultyMedium

Equipment

Dutch ovenLarge saucepanWhisk

Instructions

1
Preheat oven to 325°F (160°C). Pat lamb shanks dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat. Sear shanks on all sides until deeply browned, about 3-4 minutes per side. Remove shanks and set aside.
2
Add the remaining 1 tbsp olive oil to the pot. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic, tomato paste, dried rosemary, and thyme, cooking for another 2 minutes until fragrant.
3
Pour in beef broth and crushed tomatoes, scraping up any browned bits from the bottom of the pot. Return the lamb shanks to the pot, ensuring they are mostly submerged. Add the bay leaf. Bring to a gentle simmer.
4
Cover the Dutch oven tightly and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the lamb is fork-tender and easily falls off the bone. Carefully remove shanks and set aside. Skim any excess fat from the braising liquid, then discard the bay leaf.
5
While lamb braises, prepare the polenta: Bring 4 cups water or broth to a boil in a medium saucepan. Slowly whisk in the polenta, reducing heat to low. Cook, stirring frequently, for 20-25 minutes, or until thick and creamy. Stir in Parmesan cheese and butter. Season with salt and pepper.
6
Prepare the gremolata: In a small bowl, combine chopped parsley, minced garlic, and lemon zest.
7
To serve, spoon creamy polenta onto plates, top with a braised lamb shank, and generously spoon the rich braising liquid over the lamb. Garnish with a sprinkle of fresh gremolata.

Nutrition

Calories750 kcal

Protein60g

Fat45g

Carbohydrates

Frequently Asked Questions

Can I make this dish ahead of time?

Yes, braised lamb shanks are excellent when made a day in advance. The flavors deepen overnight. Reheat gently on the stovetop or in the oven. Prepare the polenta and gremolata fresh before serving.

What can I use instead of polenta?

Creamy mashed potatoes, risotto, or even a hearty crusty bread would be wonderful accompaniments to soak up the rich braising liquid.

Is there a faster way to cook lamb shanks?

While slow braising is ideal for tenderness, you can use a pressure cooker to significantly reduce cooking time. Sear the shanks and sauté aromatics as directed, then pressure cook for about 60-75 minutes.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.