Slow Cooked Lamb Shanks (Printer-friendly)

Savory lamb shanks braised slowly, paired with creamy rosemary polenta for a rich, flavorful main.

# What You Need:

→ Lamb Shanks

01 - 4 lamb shanks (approximately 14 oz each)
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 carrots, peeled and chopped
05 - 2 celery stalks, chopped
06 - 4 garlic cloves, minced
07 - 2 tablespoons tomato paste
08 - 1 2/3 cups dry red wine
09 - 2 cups beef or lamb stock
10 - 1 can (14 oz) chopped tomatoes
11 - 2 sprigs fresh rosemary
12 - 2 sprigs fresh thyme
13 - 2 bay leaves
14 - Salt and freshly ground black pepper, to taste

→ Rosemary Polenta

15 - 4 cups water
16 - 1 1/4 cups coarse polenta (cornmeal)
17 - 1 teaspoon salt
18 - 2 tablespoons unsalted butter
19 - 1/2 cup grated Parmesan cheese
20 - 1 tablespoon fresh rosemary, finely chopped

# How to Make It:

01 - Preheat the oven to 320°F.
02 - Pat the lamb shanks dry and season generously with salt and black pepper.
03 - Heat olive oil in a large, heavy-based ovenproof pot over medium-high heat and sear lamb shanks on all sides until well browned. Remove and set aside.
04 - Add diced onion, chopped carrots, and celery to the pot and sauté for 5 minutes until softened. Add minced garlic and cook for an additional minute.
05 - Stir in tomato paste and cook for 1 minute to deepen the flavor.
06 - Pour in the red wine, scraping the pot to release browned bits, and simmer for 2 to 3 minutes until slightly reduced.
07 - Add the beef or lamb stock, chopped tomatoes, fresh rosemary, thyme, and bay leaves to the pot. Return lamb shanks to the pot, ensuring they are mostly submerged.
08 - Bring to a simmer, cover, and transfer the pot to the preheated oven. Cook for 2.5 to 3 hours, turning the shanks once or twice, until meat is tender and falling off the bone.
09 - About 30 minutes before the lamb is done, bring water and salt to a boil in a saucepan. Gradually whisk in the polenta, reduce heat to low, and cook while stirring frequently for 20 to 25 minutes until thick and creamy.
10 - Stir in butter, grated Parmesan, and chopped rosemary. Adjust seasoning to taste and keep warm.
11 - Remove lamb shanks from the oven, discard herb stems and bay leaves. If sauce is too thin, simmer uncovered on the stovetop for a few minutes to thicken.
12 - Plate lamb shanks over the rosemary polenta and spoon the sauce generously over the top.

# Expert Tips:

01 -
  • The lamb becomes impossibly tender, almost surrendering to your fork without resistance.
  • One pot handles most of the work while the oven does the heavy lifting, leaving you free to breathe.
  • Creamy rosemary polenta transforms something simple into something that feels elegant without any pretense.
02 -
  • Don't skip the searing step; those browned bits on the meat and pan are where the depth of flavor lives, and rushing through it leaves the dish tasting thin.
  • Polenta needs constant attention or it burns on the bottom and becomes grainy instead of silky; keep stirring, even when your arm gets tired.
  • The lamb continues to soften as it cools slightly, so if it seems just barely tender after three hours, trust that it will improve as it rests in the sauce.
03 -
  • Save the starchy water you strain from boiling the polenta; if your polenta becomes too thick as it cools, a splash of that starchy water brings it back to creamy life without diluting the flavor.
  • The true test of tender lamb is when a bone pulls clean from the meat with almost no resistance; if it takes effort, give it another fifteen minutes and taste again.

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