Sherry Braised Lamb Shank Recipe
parmesan polenta, slow roasted baby carrots, cipollini onions, tomato confit, mint-pistachio gremolata
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Ingredients
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Lamb Shank
Parmesan Polenta
Roasted Baby Carrots and Cipollini Onions
Tomato Confit
Mint-Pistachio Gremolata
Method
Lamb Shank Preparation
- 1
Searing the Lamb
In a large Dutch oven, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper, then sear until browned on all sides. Remove and set aside.
- 2
- 3
Deglazing
Pour in sherry wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer.
- 4
Braised Lamb
Return the lamb shanks to the pot and add beef broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours until lamb is tender.
Parmesan Polenta Preparation
- 5
Cooking Polenta
In a saucepan, bring water to a boil. Gradually whisk in polenta and salt. Reduce heat and cook, stirring frequently, until thickened, about 20 minutes.
- 6
Finishing Polenta
Stir in butter and parmesan cheese until melted and combined. Keep warm until serving.
Roasting Carrots and Onions
- 7
- 8
Roasting
Spread on a baking sheet and roast for 25-30 minutes until caramelized and tender.
Tomato Confit Preparation
- 9
Preparing Tomatoes
Preheat oven to 250°F (120°C). Place cherry tomatoes and garlic in a baking dish, drizzle with olive oil, and sprinkle with salt.
- 10
Baking
Bake for 1.5 to 2 hours until tomatoes are soft and burst.
Mint-Pistachio Gremolata Preparation
- 11
Mixing Gremolata
In a bowl, combine chopped mint, pistachios, lemon zest, and minced garlic. Mix well and set aside.
