Mediterranean Lamb Shanks With Creamy Polenta

The aroma of lamb shanks braising low and slow always transports me back to my Nonna’s kitchen. I remember watching her carefully tend to a bubbling pot, the savory scent mingling with the comforting aroma of garlic and herbs. This recipe, adapted from a much-loved version I found years ago, captures the essence of those flavors, creating a dish that’s both rustic and elegant, perfect for a cozy weeknight dinner or a special occasion.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 2 hours 47 minutes
• Total Time: 3 hours 12 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Gluten-Free

Ingredients

• 4 1/2 lbs lamb shanks (6 medium)
• 3 tablespoons olive oil
• 1 large onion, cut into 1/2 inch pieces
• 3 large carrots, cut into 1/2 inch pieces
• 4 celery ribs, cut into 1/2 inch pieces
• 6 large garlic cloves, chopped
• 28 ounces diced tomatoes with juice
• 2 1/4 cups low sodium chicken broth (or substitute with a robust red wine for added depth!)
• 3 large fresh rosemary sprigs
• 3 large fresh thyme sprigs, plus
• 2 teaspoons minced thyme
• 1 tablespoon whole black peppercorns
• 8 cups water
• 2 teaspoons salt
• 2 cups polenta or yellow cornmeal
• 1/4 cup butter (1/2 stick)

Equipment Needed

• Large ovenproof pot or Dutch oven
• Large saucepan
• Tongs
• Whisk
• Measuring cups and spoons

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Generously sprinkle the lamb shanks with salt and pepper.
3. Heat 2 tablespoons of olive oil in a large ovenproof pot or Dutch oven over high heat. Make sure your pot is large enough to hold all the shanks in a single layer, if possible.
4. Add the lamb shanks to the pot and brown them on all sides, about 10 minutes total. This is crucial for developing rich flavor. Don’t overcrowd the pot; work in batches if necessary.
5. Using tongs, transfer the browned lamb shanks to a plate and set aside.
6. Add the remaining 1 tablespoon of olive oil to the pot.
7. Add the onion, carrots, celery, and garlic to the pot. Sauté the vegetables until they begin to brown and soften, scraping up any browned bits from the bottom of the pot (this is called fond and adds incredible flavor!), about 10 minutes.
8. Return the lamb shanks to the pot, gently nestling them into the vegetables.
9. Add the diced tomatoes with juice, chicken broth (or red wine), rosemary sprigs, thyme sprigs, and black peppercorns to the pot.
10. Bring the mixture to a boil over high heat.
11. Cover the pot tightly and transfer it to the preheated oven.
12. Roast the lamb shanks until the meat is very tender and pulls easily from the bone, turning the shanks occasionally, about 2 hours. This ensures even cooking and prevents the shanks from drying out.
13. While the lamb is roasting, prepare the polenta. Bring the 8 cups of water and 2 teaspoons of salt to a boil in a large saucepan over high heat.
14. Gradually whisk in the polenta or yellow cornmeal, making sure to avoid any lumps. Adding it slowly and whisking constantly is key to a smooth, creamy polenta.
15. Reduce the heat to medium-low and simmer, stirring frequently, until the polenta has thickened and is tender, about 22 minutes. Be patient; this step is essential for achieving the right texture. The polenta should be creamy and easily pull away from the sides of the pan.
16. Whisk in the butter and the 2 teaspoons of minced thyme. Season the polenta with salt and pepper to taste.
17. Once the lamb shanks are done, remove them and the herb sprigs from the pot. Discard the herb sprigs.
18. Place the pot with the braising liquid over medium-high heat and boil until the sauce is slightly thickened, about 5 minutes. This concentrates the flavors and creates a delicious gravy.
19. Divide the creamy polenta among 6 large bowls. Top each bowl with one lamb shank.
20. Pour the thickened sauce over the lamb shanks and polenta. Serve immediately and enjoy!

Expert Tips & Tricks

• Browning is key: Don’t rush the browning of the lamb shanks. A deep, rich sear is essential for developing the complex flavors of the dish.
• Use a heavy-bottomed pot: A Dutch oven or other heavy-bottomed pot will help distribute heat evenly and prevent the lamb from scorching.
• Deglaze the pot: Make sure to scrape up all the browned bits from the bottom of the pot when sautéing the vegetables. This adds a ton of flavor to the sauce.
• Don’t overcook the polenta: Overcooked polenta can become gummy. Cook it until it’s thick and creamy, but still slightly loose.
• Make ahead: The lamb shanks can be braised ahead of time and reheated. This is a great option for entertaining. Just store the shanks in the braising liquid in the refrigerator. The polenta is best made fresh, but you can partially cook it and finish it just before serving.

Serving & Storage Suggestions

Serve the Mediterranean Lamb Shanks with Creamy Polenta immediately for the best flavor and texture. Garnish with a sprinkle of fresh thyme or rosemary for added visual appeal. A simple green salad or some roasted vegetables would make a perfect accompaniment.

Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days. The polenta can also be stored in the refrigerator for up to 3 days. Reheat the lamb shanks in the braising liquid over low heat until heated through. Reheat the polenta in a saucepan with a little bit of water or broth, stirring frequently, until heated through. You may need to add a little more butter or cream to restore the creamy texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1122 kcal	N/A
Calories from Fat	532 kcal	47%
Total Fat	59.1g	90%
Saturated Fat	23.5g	117%
Cholesterol	326.3mg	108%
Sodium	1432.9mg	59%
Total Carbohydrate	48.5g	16%
Dietary Fiber	6.7g	26%
Sugars	8.5g	N/A
Protein	97g	193%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegetarian: Substitute the lamb shanks with large portobello mushrooms. Sear them well and braise them in the same sauce for a vegetarian option.
• Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
• Different Herbs: Experiment with different herbs, such as oregano or marjoram, for a unique flavor profile.
• Wine: As suggested earlier, substituting the chicken broth with a dry red wine will add an incredible depth of flavor. Something like a Chianti or Cabernet Sauvignon would work beautifully.
• Polenta Alternatives: If you’re not a fan of polenta, you can serve the lamb shanks with mashed potatoes, risotto, or couscous.

FAQs (Frequently Asked Questions)

Q: Can I use lamb shoulder instead of lamb shanks?
A: Yes, you can use lamb shoulder, but be aware that it may require a slightly longer cooking time to become tender.

Q: Can I make this recipe in a slow cooker?
A: Absolutely! Brown the lamb shanks first, then transfer them to a slow cooker with the vegetables, tomatoes, broth, and herbs. Cook on low for 6-8 hours, or until the meat is very tender.

Q: What’s the best way to check if the lamb shanks are done?
A: The lamb shanks are done when the meat is very tender and easily pulls away from the bone with a fork.

Q: Can I freeze the leftover lamb shanks?
A: Yes, you can freeze the leftover lamb shanks in an airtight container for up to 3 months. Thaw them overnight in the refrigerator before reheating.

Q: What kind of wine should I pair with this dish?
A: A full-bodied red wine, such as a Chianti Classico or a Cabernet Sauvignon, would be a perfect complement to the rich flavors of the lamb shanks.

Final Thoughts

I truly hope you’ll give this recipe for Mediterranean Lamb Shanks with Creamy Polenta a try. It’s a deeply satisfying and flavorful dish that’s perfect for sharing with loved ones. Don’t be intimidated by the long cooking time; the results are well worth the effort. And remember, cooking is all about experimentation, so feel free to adjust the ingredients and techniques to suit your own taste. Enjoy!