Stinco d’Agnello Recipe

Sear the Lamb

In a large pot, heat olive oil over medium-high heat. Season lamb shanks with salt and black pepper, then sear on all sides until browned. Remove and set aside.

Sauté Vegetables

In the same pot, add diced onion, carrot, and celery. Sauté until soft, about 5 minutes. Add minced garlic and cook for another minute.

Deglaze and Braise

Pour in red wine and beef broth, scraping up any browned bits from the bottom. Add thyme and bay leaves. Return the lamb shanks to the pot, cover, and simmer on low heat for 2-3 hours until the meat is tender.

Finish the Dish

Once braised, remove the lamb shanks and let rest. Reduce the sauce for 10-15 minutes if desired. Serve topped with toasted almonds.

Cook Polenta

In a saucepan, bring water to a boil. Gradually whisk in polenta and salt. Reduce heat to low and stir continuously until thickened, about 20-25 minutes.

Add Butter and Cheese

Stir in butter and parmesan cheese until melted and smooth. Keep warm until ready to serve.

Sauté Vegetables

In a skillet, heat olive oil over medium heat. Add mixed vegetables, season with salt and pepper, and sauté until tender, about 5-7 minutes.