Lamb Shank Recipe

Sear the Lamb

In a large Dutch oven, heat the olive oil over medium-high heat. Season the lamb shanks with salt and black pepper, then sear them until browned on all sides (about 8-10 minutes). Remove the shanks and set aside.

Sauté Vegetables

In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Deglaze

Pour in the red wine, scraping the bottom of the pot to remove any browned bits. Bring to a simmer and reduce by half.

Add Broth and Herbs

Add the beef broth, thyme, and bay leaves. Return the lamb shanks to the pot, cover, and simmer on low heat for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Boil Water

In a medium saucepan, bring the water to a boil. Add a pinch of salt.

Cook Polenta

Gradually whisk in the polenta, reduce heat to low, and cook for about 20-25 minutes, stirring frequently until thickened.

Finish Polenta

Stir in the grated pecorino cheese and butter until melted and creamy. Season with salt to taste. Keep warm.

Prepare Tomatoes

Preheat the oven to 300°F (150°C). In a baking dish, combine the cherry tomatoes, olive oil, smashed garlic, and salt. Toss to coat.

Roast Tomatoes

Roast in the oven for about 1 hour, or until the tomatoes are softened and their skins begin to burst. Remove from the oven and stir in fresh basil.

Combine Ingredients

In a bowl, combine chopped pistachios, parsley, lemon zest, and minced garlic. Mix well and set aside.

Plate the Dish

On a plate, place a generous scoop of pecorino polenta, top with the braised lamb shank, and spoon the confit tomatoes around the dish. Sprinkle with pistachio gremolata and finish with a handful of micro arugula.