Braised Lamb Shanks with Gremolata

Since we had two lamb shanks in the freezer that needed to be put to good use, we decided to make a slow-braised lamb in a rich tomato sauce, served over polenta jazzed up with fresh corn and blue cheese, and a side of roasted brussels sprouts. With a few glasses of a nice red wine and a classic apple pie for dessert, it was a delicious summer-meets-fall dinner . In all honesty, this is one of the best meals I’ve had in recent memory – fall-off-the-bone tender lamb in a tangy sauce and rich and cheesy polenta with bursts of sweet fresh corn make a really excellent pairing, perfect for a lazy, chilly, Sunday afternoon.

The Menu

Braised Lamb Shanks with Gremolata – see recipe below
Creamy Polenta with Fresh Corn and Blue Cheese – see recipe below
Roasted Brussels Sprouts
Classic Apple Pie

Braised Lamb Shanks with Gremolata

Serves 4.

• 4 lamb shanks (about 3 lbs.), trimmed
• 1 TBS kosher salt
• 1 tsp. freshly ground black pepper
• 2 tsp. minced fresh rosemary
• 1 tsp coarsely ground fennel seeds
• 4 garlic cloves, 1 grated, 3 minced
• 2 TBS olive oil
• 1 large onion, minced
• 1 TBS flour
• 1 tsp paprika
• 1/2 tsp crushed red pepper flakes
• 1 cup canned diced tomatoes
• 1/4 c. dry white wine
• 2-3 c. chicken broth

For the gremolata:

• 3/4 c. flat leaf parsley, minced
• 2 cloves garlic, minced
• 1 TBS finely grated lemon zest
• 1 tsp minced fresh rosemary

1. Place the lamb shanks on a rimmed baking sheet. Stir salt, black pepper, minced rosemary, ground fennel seeds, and grated garlic together in a small bowl, then massage into lamb. Cover and let sit at room temperature for 1 hour, or refrigerate overnight.
2. Preheat the oven to 350°F. Heat the olive oil in a large dutch oven over medium heat, add onions and saute until golden, about 10 minutes. Add minced garlic, flour, paprika, and red pepper flakes and stir vigorously to distribute flour. Cook until mixture becomes dry, about 1 minute, then add tomatoes and wine. Simmer, stirring frequently, until mixture begins to thicken and tomatoes are breaking down, about 10 minutes. Stir in 2 cups of the chicken broth and simmer for about 5 minutes. Season to taste with salt and pepper. Add lamb shanks to pot in a single layer, pushing them down into the sauce. If necessary, add additional chicken broth so that the shanks are about 3/4 submerged
3. Roast, uncovered, for 30 minutes, then use tongs to flip the shanks over and roast for another 30 minutes. Then, cover the pot and cook, turning the shanks occasionally, until the meat is falling off the bone, about 45-90 minutes. Remove from oven and skim fat off the surface. Let shanks rest in liquid for 20 minutes before serving.
4. Stir the gremolata ingredients together and let sit for 30 minutes. Serve on top of the lamb shanks.

Creamy Polenta with Fresh Corn and Blue Cheese

Serves 4-6.

• 2 c. water
• 2 c. milk
• 2 TBS butter
• 1/2 tsp salt
• 1 c. polenta
• kernels from 3 ears fresh corn (about 3 cups)
• 1/2 c. crumbled blue cheese

1. Bring the water, milk, butter, and salt to a boil in a medium saucepan. Gradually add the polenta to the boiling liquid, whisking as you do so. Once all the polenta has been added, lower the heat to low, and cook, stirring continuously, until the polenta is thick and creamy, about 10-15 minutes. Add the fresh corn kernels, and cook 2 minutes longer. Season to taste with salt and pepper, and remove from heat. Serve hot, with blue cheese crumbled over each bowl.