Hemel-en-aarde, S. Africa Recipe

Wine-Braised Lamb Shanks with Herb Polenta (Hemel-en-Aarde style)

1. 1

   Prep and Dredge

   Pat lamb shanks dry with paper towels. Season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Place the flour in a shallow dish and dredge each shank, shaking off excess. Set aside.

2. 2

   Brown the Shanks

   Heat 2 tablespoons oil in a large heavy Dutch oven or ovenproof pot over medium-high heat until shimmering. Add the shanks (do not crowd; brown in batches if needed) and brown on all sides, about 8–10 minutes per batch. Transfer browned shanks to a plate.

3. 3

   Sauté the Mirepoix

   Reduce heat to medium and add 2 tablespoons butter to the pot. Add diced onion, carrots, and celery and cook until softened and beginning to color, about 6–8 minutes. Add minced garlic and cook 1 minute until fragrant.

4. 4

   Build the Braising Liquid

   Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Deglaze the pot with 250 ml of the red wine, scraping up browned bits from the bottom. Add the remaining wine, the stock, brown sugar or honey, rosemary, thyme, bay leaves, remaining 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a gentle simmer.

5. 5

   Braise

   Return the shanks to the pot, nestling them into the liquid so they are at least two-thirds submerged. Cover with a tight-fitting lid and transfer to a preheated oven at 160°C (325°F). Braise until the meat is very tender and pulls away from the bone, about 2 to 2 1/2 hours. Check once at the halfway point and spoon cooking liquid over the shanks.

6. 6

   Finish the Sauce

   When shanks are done, remove them to a serving platter and tent with foil to rest. Carefully skim excess fat from the surface of the braising liquid. Place the pot on the stovetop over medium-high heat and reduce the liquid until slightly thickened, about 8–10 minutes. Adjust seasoning with salt and pepper to taste. If you prefer a smoother sauce, strain the sauce through a fine-mesh sieve, pressing solids to extract flavor, and return liquid to the pot; simmer to desired consistency.

7. 7

   Polenta — Bring to a Boil

   While the shanks are braising (or during the last 30 minutes of braise), make the polenta. Bring 4 cups water to a rolling boil in a medium saucepan with a pinch of salt.

8. 8

   Polenta — Add Cornmeal

   Slowly whisk in 1 cup polenta (coarse cornmeal) in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, until thick and creamy, about 20–25 minutes for coarse polenta (follow package instructions for exact timing).

9. 9

   Finish Polenta

   When polenta is tender and creamy, remove from heat and stir in 1 cup grated Parmesan (or aged cheddar), 1 tablespoon butter (use portion from pantry if desired), chopped parsley, lemon zest (if using), and a pinch of salt and pepper to taste. Keep warm, stirring occasionally to prevent skin from forming.

10. 10

    Plate and Serve

    Spoon a generous bed of polenta onto each plate. Place a braised lamb shank on top. Spoon the reduced wine sauce over and around the shank. Garnish with additional chopped parsley and a sprig of thyme or rosemary if desired. Serve immediately.

11. 11

    Make-Ahead and Storage

    The braised shanks and sauce keep well refrigerated for up to 3 days and may be gently reheated in a low oven covered, or reheated on the stovetop. Polenta firms when chilled — reheat with a splash of water or milk and stir until smooth.