Orso Lamb Shank Recipe

Cooking Instructions

1. 1

   Prepare the Lamb

   Preheat the oven to 325°F (160°C). Season the lamb shanks with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 8-10 minutes. Remove and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add onions, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

3. 3

   Deglaze and Braise

   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce for about 5 minutes. Add the beef stock, thyme, bay leaves, and the seared lamb shanks back to the pot.

4. 4

   Slow Cook

   Cover the pot and transfer it to the oven. Cook for 2.5 to 3 hours, or until the lamb is tender and falls off the bone.

5. 5

   Prepare the Polenta

   In a separate pot, bring 4 cups of water to a boil. Stir in 1 cup of polenta, reduce heat, and cook until thickened, stirring frequently. Stir in salt, pepper, and a splash of olive oil or butter, and fold in fresh herbs.

6. 6

   Roast the Vegetables

   Toss carrots and Brussels sprouts in olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 20-25 minutes, until golden and tender.

7. 7

   Serve

   Plate the creamy herb polenta, top with the tender lamb shank, and garnish with roasted vegetables. Drizzle with savory demi jus from the pot.