Red Wine Braised Lamb Shank w/Creamy Polenta
Featuring LE14 Italian Super Tuscan
April: Super Tuscan - Italy
Yield: 4 to 6 servings
- 2 tbsp olive oil, divided
- 3 lb lamb shanks (4 to 6 shanks)
- 1 tsp each sea salt and freshly ground pepper, divided
- 1 each large onion, carrot and celery stalk, chopped
- 2 tbsp finely chopped fresh rosemary
- 1/4 cup each all-purpose flour and tomato paste
- 3 cloves garlic, minced
- 1 can (28 oz) San Marsano-style tomatoes with basil
- 1 1/2 cups Limited Edition Super Tuscan Red Wine
- 4 cups chicken broth
- 1 cup coarse grain cornmeal
- 3/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (approx.)
- 2 tbsp butter
- Steamed green vegetables or tossed bitter greens salad
Preheat the oven to 325°F. Heat half the oil in a Dutch oven set over medium-high heat.
Season shanks with half the salt and pepper. In batches, brown shanks all over and arrange in a large roasting pan.
Reduce heat to medium. Sauté onion, carrot, celery, rosemary and remaining salt and pepper in remaining oil until golden.
Add flour, tomato paste and garlic; cook, stirring for 1 minute.
Add tomatoes, break up with a potato masher. Stir in wine. Pour sauce over shanks.
Roast, covered, for 1 hour. Roast, uncovered and turning shanks occasionally, for an additional 1 1/2 to 2 hours or until meat is tender and sauce is thickened.
Meanwhile, bring broth to a boil in a large saucepan set over medium heat. Gradually whisk in cornmeal. Cook, stirring, for 15 minutes or until mixture leaves a trail through bottom of pan.
Remove from heat. Stir in cheese, parsley and butter. Spoon into serving dishes. Top with a lamb shank and sauce. Garnish with additional parsley.
Tip: Lamb shanks and polenta can be made up to 1 day ahead. Skim fat from roasting pan before heating in a 325°F oven until warmed though. Prepare polenta up to the point of adding cheese; rewarm with extra broth then finish with cheese, parsley and butter.
Pair with: LE14 Italian Super Tuscan