Mediterranean Lamb Shanks With Creamy Polenta Recipes

MEDITERRANEAN LAMB SHANKS WITH CREAMY POLENTA

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.

MEDITERRANEAN LAMB SHANKS WITH CREAMY POLENTA

Steps:

• 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.

MEDITERRANEAN LAMB SHANKS

Steps:

• Heat the oil in a large, heavy-bottom saucepan. Add the shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
• Add the onion, garlic, celery root, carrots, olives and ginger. Lower the heat to medium and cook, stirring frequently, until the onions are translucent, about 5 minutes. Remove vegetables from pot and set aside.
• Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
• Add the remaining ingredients, except coriander leaves and parsley leaves. Stir to combine. Return the shanks and vegetables to the saucepan. Cover partly and simmer gently over medium-low heat until the meat begins to fall off the bone, about 3 hours.
• Meanwhile, combine the coriander and the parsley in a bowl. Set aside. Remove the bay leaf from the saucepan and discard. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with the coriander-parsley mixture and serve immediately. Serve with white bean puree (recipe below).

MOROCCAN LAMB SHANKS WITH POLENTA AND WHITE BEANS

Steps:

• Cover beans with cold water in a large bowl and soak overnight, drain Coat the lamb in the flour; shake off excess.
• Heat the oil in a large saucepan; cook the lamb in batches until browned all over.
• Add onion and garlic; cook stirring until the onion is soft.
• Add spices to the pan; cook stirring about 2 minutes or until fragrant.
• Stir in the beans, rind, juice, undrained crushed tomatoes, stock and paste and bring to the boil.
• Reduce heat and simmer covered for 40 minutes.
• Uncover; simmer for about 50 minutes or until lamb and the beans are tender.
• Heat the water and milk in a large saucepan (do not boil).
• Add the polenta; cook stirring about 5 minutes or until liquid is absorbed and polenta softens.
• Serve the lamb mixture on polenta and sprinkled with combined extra rind, parsley and coriander.