“Pave” of Braised Lamb Shank, Creamy Polenta, Preserved Lemon, Harissa and Mint. Chef’s Notes: In our region we are blessed with an abundance of farmers and ranchers.

3. Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer for about 5 minutes.

Deglaze the Pot

4. Return the lamb shanks to the pot, add the stock, bay leaves, and thyme. Bring to a simmer, cover, and transfer to the oven. Braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Add Stock and Herbs

5. In a separate pot, bring 4 cups of water to a boil. Gradually whisk in the cornmeal, reduce heat to low, and cook while stirring for about 20 minutes until thickened. Stir in milk, butter, and season with salt to taste.

Make the Creamy Polenta

6. Once the lamb shanks are done, remove them from the oven and let them rest for 10 minutes. Serve the lamb on a bed of creamy polenta, topped with preserved lemon, harissa, and fresh mint.

Finish the Dish

lamb shanks

olive oil

onion, chopped

carrots, chopped

celery, chopped

garlic, minced

red wine

beef or lamb stock

bay leaves

thyme, fresh

salt

black pepper

cornmeal

milk

butter

preserved lemon, diced

harissa paste

fresh mint, chopped

Local Legend

Make Local Legend Recipe in just 3h . “Pave” of Braised Lamb Shank, Creamy Polenta, Preserved Lemon, Harissa and Mint. Chef’s Notes: In our region we are blessed with an abundance of farmers and ranchers.

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Local Legend Recipe

Local Legend Recipe

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