OSSOBUCO DI AGNELLO AI FUNGHI PORCINI, AMARONE E POLENTA Recipe

Prepare the Ossobuco

Season the lamb shanks with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add the lamb shanks and brown them on all sides, about 5-7 minutes. Remove the shanks and set aside.

Cook the Mirepoix

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

Add the Mushrooms and Wine

Stir in the sliced Porcini mushrooms and cook for another 3 minutes. Pour in the Amarone red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.

Braise the Lamb

Return the lamb shanks to the pot. Add broth, thyme, and rosemary. Bring to a boil, then reduce heat to low. Cover and simmer for about 2 to 2.5 hours, or until the meat is tender and falling off the bone.

Make the Polenta

In a separate pot, bring 4 cups of water to a boil. Gradually whisk in the polenta, stirring continuously to avoid lumps. Reduce heat to low and cook for about 20-25 minutes, stirring frequently, until thickened. Stir in butter and grated Parmesan cheese until well combined.

Serve

To serve, spoon the polenta onto a plate and top with the braised lamb shank and sauce. Enjoy!