Slow Braised Lamb Shanks with Truffled Creamy Polenta

Slow Braised Lamb Shanks with Truffled Creamy Polenta


1 person made this

About this recipe: I was going to make osso bucco but the store didn't have veal shanks so I opted for lamb instead. I still kept the original idea by garnishing the dish with gremolata. This was so heavenly! Be sure to cook the dish covered on low heat for about 3 hours and you will get delicious tender lamb with plenty of sauce for mopping up later.

Suhara Kuala Lumpur, Malaysia

Serves: 4 

  • 2 lamb shanks
  • plain flour for dusting
  • seasoned salt and pepper
  • 3 tablespoons olive oil
  • 1 slice bacon, chopped
  • 1 leek, white part only, chopped and rinsed
  • ½ red onion, diced
  • 3 celery sticks, chopped
  • 2 carrots, cut into medium chunks
  • 2 parsnips, cut into medium chunks
  • 100 g mushrooms, quartered
  • 5 cloves garlic, chopped
  • 3 bay leaves
  • 400 ml red wine
  • 750 ml beef stock
  • salt and pepper to taste
  • For the garnishing
  • 1 orange, zest
  • 3 garlic cloves, minced
  • handful of parsley, finely chopped
  • crispy diced cooked bacon
  • Creamy truffled polenta
  • 600 ml stock
  • 200 ml milk
  • 450 g polenta
  • a pinch of thyme
  • truffle salt to taste
  • generous drizzle of black truffle oil
  • a knob of butter

Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

  1. Heat oil in dutch oven or casserole pot. Season the lamb shanks with salt, pepper and roll in flour. Shake off excess flour. Brown the shanks in hot oil on all sides. Remove and set aside.
  2. Add the chopped bacon to the pot, then the leeks and onions. Cook until soft and slightly caramelised. Add the celery then carrots and parsnips. Add in the chopped garlic, stir and cook for another minute. Pour in the wine and deglaze any brown bits at the bottom of the pot and let it cook down for about 3 minutes.
  3. Put the lamb shanks back into the pot and mix with all the vegetables. Add the mushrooms,bay leaves and stock to the pot. Cover pot with lid, lower heat and let it simmer for 2 hours. After that time, uncover, add salt and pepper and check for additional seasoning. Cover and cook for additional hour or so.
  4. Meanwhile prepare the gremolata for garnishing by mincing together the garlic cloves, parsley and orange zest and set aside. Cook a slice of bacon until crispy and break into bits.
  5. To make the polenta, heat stock until boiling. Pour in the polenta and stir. Add the thyme and season with truffle salt. Pour in the milk and keep stirring and as it gets thicker, stir in the truffle oil. Remove from heat and stir in a knob of butter to finish it off.
  6. Dish up some polenta in a bowl, top with the braised lamb and sauce. Garnish with a sprinkling of gremolata and chopped bacon.

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