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Lamb Shanks, Braised

Source of Recipe

epicurious


List of Ingredients

6 medium lamb shanks (about 4 1/2 pounds total)
3 tablespoons olive oil
1 large onion, cut into 1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
4 celery stalks, cut into 1/2-inch pieces
6 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
2 1/4 cups low-salt chicken broth
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
1/4 cup (1/2 stick) butter






Recipe

Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in large ovenproof pot over high heat. Add lamb; brown on all sides, about 10 minutes total. Using tongs, transfer lamb to plate. Add 1 tablespoon oil to pot. Add onion, carrots, celery, and garlic. Sauté until vegetables brown and begin to soften, scraping up browned bits, about 10 minutes. Return lamb to pot, pushing gently into vegetables. Add tomatoes, broth, rosemary sprigs, thyme sprigs, and peppercorns. Bring to boil over high heat. Cover pot; transfer to oven. Roast until meat is tender and pulls easily from bone, turning occasionally, about 2 hours.

Meanwhile, bring 8 cups water and salt to boil in large saucepan over high heat. Gradually whisk in polenta. Reduce heat to medium-low; simmer until thickened and tender, stirring frequently, about 22 minutes. Whisk in butter and minced thyme. Season with salt and pepper.

Remove lamb and herbs from pot; discard herbs. Place pot over medium-high heat and boil until sauce is slightly thickened, about 5 minutes. Divide polenta among 6 large bowls; top each with 1 lamb shank. Pour sauce over; serve.