Mediterranean Lamb Shanks With Creamy Polenta Recipes
MEDITERRANEAN LAMB SHANKS WITH CREAMY POLENTA
From Bon Appetit - October, 2003. This recipe got rave reviews on the Epicurious.com website. Some reviewers suggested using wine instead of chicken broth - I agree. Wine with everything!
Provided by Epi Curious
Categories Lamb/Sheep
Time 2h40m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees 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. Saute 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 a boil over high heat. Cover pot; transfer to oven. Roast until m eat is tender and pulls easily from bone, turning occasionally, about 2 hours.
- Meanwhile, bring 8 cups water and salt to a boil in a 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 h eat 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.
Nutrition Facts : Calories 1122.1, Fat 59.1, SaturatedFat 23.5, Cholesterol 326.3, Sodium 1432.9, Carbohydrate 48.5, Fiber 6.7, Sugar 8.5, Protein 97
MEDITERRANEAN LAMB SHANKS
Make and share this Mediterranean Lamb Shanks recipe from Food.com.
Provided by Mazey
Categories Lamb/Sheep
Time 1h30m
Yield 4 serves, 4 serving(s)
Number Of Ingredients 12
Steps:
- Pat Lamb Shanks dry, and season with salt and pepper.
- Heat oil in a large pressure cooker over medium-high heat. Add lamb. Cook for 6 minutes, turning, until browned all over. Transfer to a plate.
- Add onion and celery to pressure cooker. Cook, stirring for 4 minutes or until starting to brown. Add garlic, rosemary and bay leaves. Cook, stirring, for 1 minute or until fragrant. Add wine. Cook for 5 minutes or until reduced by half. Add crushed tomato. Bring to a simmer.
- Return lamb to pressure cooker. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 60 minutes. Release pressure according to manufacturer's instructions. Remove lid. Stir in olives.
Nutrition Facts : Calories 910.5, Fat 42.7, SaturatedFat 15.6, Cholesterol 242.2, Sodium 637.3, Carbohydrate 52.5, Fiber 16.6, Sugar 3.2, Protein 77.7
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