Braised Lamb & Creamy Polenta

It’s time to indulge. Let’s face it, some cuts of meat can be hard to find and expensive. But sometimes those same cuts go on special and you get to spoil yourself! This week I couldn’t resist the urge to buy some lamb shanks. Straight from a local family owned farm called Boucherie Nordest, they were well priced and I knew they would taste fantastic! And boy was I right! This recipe is succulent, sexy and so satisfying; perfect for a romantic evening with your loved one! Plus you’ll feel extra proud knowing you made it yourself! πŸ˜‰ If you can’t find lamb, you can always use veal or pork.

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INGREDIENTS

For 2 servings

  • 2 fresh lamb shanks, trimmed
  • 2 tbsp of flour
  • 1 tbsp of olive oil
  • 1 tbsp of butter
  • 1 celery stem, finely chopped
  • 1 carrot, finely chopped
  • 1/2 white onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 bag of dried wild mushrooms, soaked in warm water and drained
  • 3 slices of prosciutto, chopped
  • 1 cup of red wine
  • 1 small can of tomato paste
  • 2 cups of beef broth
  • 2 sprigs of fresh thyme
  • Salt and pepper

For the polenta:

  • 1/2 cup of polenta
  • 2 1/4 cup of water
  • 1/2 tsp of salt
  • 1 tbsp of butter
  • 1/4 cup of gratted parmesan

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MAKING IT

Heat olive oil in a deep pan on medium-high. Put your lamb shanks in a bowl, season generously with salt and pepper and cover with flour. Dust excess flour off and drop them in the hot pan. Brown on all sides, remove shanks and set aside. Drop the prosciutto in the pan and cook until crispy. Remove from heat and set aside as well.

Reduce heat to medium, add the butter, celery, carrot, onion, garlic and mushrooms. Cook until veggies have softened. Turn up the heat, add the prosciutto (save a few pieces for presentation) and the wine. When the alcohol has evaporated, add the tomato paste and beef broth. Stir and drop the lamb shanks in the sauce. Make sure they are at least 3/4 submerged. If you are missing liquid, just add a bit of water. Bring to a boil, cover with lid and reduce heat to medium-low. Cook on stove top for 2 hours and turn the shanks half way through. *If the sauce is still very runny after 2 hours, remove the lid and the lamb, turn the heat back up to medium-high and let it simmer for 15 minutes. It will thicken the sauce.

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30 minutes before the lamb is done, start the polenta!

Bring water and salt to a boil in a saucepan. Add the polenta and stir. Reduce heat and cover with lid. Cook for 30 minutes, stirring every 5 minutes or so. Once it’s cooked, add the butter and parmesan to make it nice and creamy. Salt to taste.

Spread the polenta in a plate and lay the lamb on top. Cover with a generous scoop of the sauce. You can also sprinkle some crunchy prosciutto and parmesan on top. Serve with your favourite steamed vegetables. Enjoy!

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THE BEST PART = LEFTOVER SAUCE!

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Do not throw all that goodness away! Keep it for the next day and use it as a pasta sauce. You can even freeze it and keep it for a rainy day.

Cheers xxx

 

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