Lamb Shanks with Creamy Polenta
Details
SERVES
4 people
PREP TIME
15 minutes
COOK TIME
3 hours
Creamy LAMB SHANK RECIPE
INCREDIENTS: LAMB SHANK AND POLENTA
4 1/2 pounds Hatari lamb shanks
kosher salt, as needed
olive oil, as needed    Â
1 large shallot, thinly sliced Â
1 large onion, diced
4 garlic cloves, minced
1 teaspoon fennel seeds
1 pound carrots, peeled and diced
1 pound roma tomatoes, cut into large chunks
1 pound cherry tomatoes
2 tablespoons tomato paste
1/2 cup red wine
2 cups beef broth
4 sprigs oregano
2 sprigs rosemary
3 cups water
1 cup polenta
8 ounces gouda cheese, shredded
3 tablespoons butter
1 tablespoon honey
1 teaspoon freshly cracked black pepper
Directions: Lamb Shank
- Season the Hatari lamb shanks with a generous pinch of salt on all sides. Heat a large Dutch oven over medium heat. Add enough olive oil to coat the bottom. Once hot, work in batches to sear the lamb shanks, about 4-5 minutes per side, or until golden brown. Transfer the lamb to a plate.
- Add the shallot and onion to the pot. Sauté for about 6 minutes until beginning to caramelize, stirring often. Add the garlic, fennel seeds, and a pinch of salt. Stir well and cook for another minute or so. Add the carrots. Continue to cook for 5 minutes.Â
- Add the roma tomatoes and cherry tomatoes. Stir well and cook for another 5 minutes. Stir in the tomato paste. Add the red wine and simmer for 2-3 minutes. Stir in the beef broth, oregano, and rosemary.Â
- Add the lamb shanks to the liquid. Bring the liquid to a simmer. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 1 ½ hours. Remove the lid and continue to gently simmer for another hour, or until the lamb is fork tender and the sauce has reduced.Â
- Spoon the creamy polenta (recipe below) into a shallow bowl. Place the lamb shanks onto the polenta. Spoon a generous amount of the tomato sauce over top. Â
DIRECTIONS: CREAMY POLENTA
- Add the water and a good pinch of salt to a small Dutch oven. Bring to a boil. Pour in the polenta and reduce the heat to low. Cook the polenta for about 5 minutes, stirring often, until thickened.Â
- Stir in the gouda cheese until melted. Add the butter, honey, and black pepper. Stir well until the butter has melted. Serve immediately.Â
Lisa Smith
Recipe provided by | The Original Dish
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2 Comments
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Lucy says:
So many recipes & too little time! We will be trying out many of these lamb dishes shortly. Especially this braai dag, don’t even know where to start
Wat is a lekker braai sonder polenta en lamb. Dankie Hatari