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Braised Lamb Shanks with Rosemary and Polenta

Featured by Kiara Bella Wines in the Gold Wine Club.
Braised Lamb Shanks with Rosemary and Polenta


This rich and meaty dish pairs with Kiara Bella 2017 Cabernet Sauvignon from your recent Gold Wine Club box.

Yield: 4
Prep Time: 20 Minutes
Cook Time: 150 Minutes
Serving Size: 1 shank


For the lamb shanks:
● 4 lbs (or 4- 1lb) lamb shanks, bone-in
● ½ tsp freshly ground black pepper
● 3 tsp salt, divided
● 2 Tbsp. olive oil
● 1 yellow onion, chopped
● 1 large carrot, chopped
● 2 stalks celery, chopped
● 3 cloves garlic, minced
● 2 Tbsp. all-purpose flour
● 2 cups Kiara Bella 2017 Cabernet Sauvignon (or other dry red wine)
● 1 large can (28-oz) whole peeled tomatoes
● 1 cup low-sodium beef broth
● 3 Tbsp fresh rosemary leaves, finely chopped
● 3 sprigs fresh thyme
● 1 Tbsp red wine vinegar

For the polenta:
● 4 cups water
● 1 tsp salt
● 1 cup yellow cornmeal
● 1/4 cup Parmesan cheese, finely grated


1. Preheat your oven to 350 °F. Place a rack in the center of your oven.

2. Pat the lamb shanks dry with paper towels. Season the top, bottom and sides of each shank with 2 tsp of salt and freshly ground black pepper.

3. Heat the olive oil in a heavy, wide-bottomed pot over medium-high heat until hot.

4. Sear the lamb shanks until browned on the bottom (4-5 minutes). Flip the shanks over and sear the other side for an additional 4-5 minutes. Transfer the shanks onto a plate.

5. Using the same pan, add the onion, carrot, celery and garlic, and an additional drizzle of olive oil if needed. Reduce heat and cook, stirring occasionally, until they begin to soften (about 5 minutes).

6. Sprinkle the vegetables with the flour and stir to coat, and cook for one more minute.

7. Add the wine into the vegetable mixture and stir. Be sure to scrape the bottom of the pan with a wooden spoon or spatula to loosen up the bits of fond leftover from the shanks. Simmer until the wine is reduced by about half and begins to thicken slightly (about 10 minutes).

8. Stir in the tomatoes (including the juices in the can) along with the beef broth, rosemary, thyme and remaining salt and bring to a boil. Break up the tomatoes with your spoon to release any additional juices.

9. Once the mixture is boiling, return the lamb shanks to the pan and spoon the sauce over the shanks until covered.

10. Cover the pan with foil or an oven-safe lid and place in the oven to cook for 2 - 2 ½ hours, or until the meat is tender and can be easily pulled away from the bone. Make sure to flip the shanks about halfway through so that they braise evenly on the top and bottom.

11. Remove the lamb shanks from the oven and place the pan on a wire rack to cool. Stir in the vinegar and re-cover the dish to let it rest for about 10 minutes, then serve with the polenta.

1. Place the 4 cups of water into a saucepan and bring to a boil over medium-high heat.

2. Slowly whisk the salt and cornmeal into the water. Reduce heat to low and cook for about 2 minutes, whisking constantly, until polenta is creamy and begins to thicken slightly.

3. Cover the polenta and cook for an additional 30 minutes, stirring every 10 minutes.

4. Remove the polenta from heat and stir in Parmesan, and cover to keep warm.

5. Serve by dividing the polenta between 4-6 bowls and topping with the lamb shanks. Spoon the sauce over the lamb and polenta and enjoy!

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