Local Legend Recipe

Cooking Instructions

1. 1

   Deglaze the Pot

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

2. 2

   Add Stock and Herbs

   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.

3. 3

   Make the Creamy Polenta

   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.

4. 4

   Finish the Dish

   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.