Lamb Shanks and Polenta

Lamb is one of those meats that is popular in Europe, and Britain, more so than here in Canada, but having lamb once in a while is a treat, one worth a little extra effort because it can be costly. I have a couple of lamb recipes that use the cheaper cuts of meat, but ensures the maximum flavour and tenderness.

Lamb Shanks

3-4 tablespoons olive oil
4 lamb shanks 1/3-1/2 lb each, seasoned with salt and pepper
3 carrots, peeled and chopped
3 stalks celery, chopped
1-2 small to medium onions, chopped
2-3 cloves garlic, chopped
1 small red onion chopped
3/4 cup dry red wine, or Marsala
3 ounces tomato paste
4 cups vegetable stock,(made with 3 vegetable bouillon cubes and water)
1-1/2 teaspoons salt
1/2 teaspoon pepper
4-6 cherry tomatoes, halved
1-2 small sprigs Rosemary
Bay leaf
Polenta, recipe below
1/2 cup Fresh chopped parsley, a few mint leaves torn, 2 cloves of garlic, chopped, zest from one lemon, mix this together to serve with the lamb
A few shaves of Parmesan or Romano cheese

In a 12-16 cup Dutch oven, on medium high, heat olive oil, brown seasoned lamb shanks in batches until browned,all over, remove to a plate, add a little more oil if necessary, lower heat to medium, drop in the chopped onions, carrots, celery, stir until the veggies are coated with the olive oil, cook and stir for about 3-4 minutes, then add the garlic, cook for 1 minute, stirring all the while so the garlic doesn't burn, add the wine, bring heat up to medium high, when the wine is boiling, add back the lamb shanks, and the accumulated juices from the plate, mix the vegetable stock, salt, pepper,the Tomato paste together with the halved cherry tomatoes, pour over the lamb and veggies, add the Rosemary and bay leaf, stir to combine, bring to a boil, put lid on, then transfer to a 325 degree F oven for 1 hour, turning and basting the shanks often, take lid off, bake for another 15 minutes, or until the meat visibly has pulled off the bone a bit. Take out of oven, remove the bay leaf, the Rosemary, discard, then remove lamb shanks to a platter, cover, let rest while you bring the juices to boil, letting it reduce by half, turn heat to medium high, then using your hand blender, blend the veggies and liquid together until smooth, stir in a mixture of 2-3 tablespoons flour and 3/4 cup water, add to the liquid, stirring together letting it boil until mixture is thickened, strain the liquid,give a squirt or two of 1/2 lemon, mix well into the gravy, pour a little over the lamb, cover; reserve the rest of the gravy in a gravy boat to serve together wit the polenta.

Polenta
1 cup fine corn meal or Italian polenta
3-1/2 cups water
1 teaspoon salt
1/2 cup Parmesan or Romano cheese, grated
2 tablespoons butter
Bring water to boil, add salt, then in a thin stream, pour the polenta/cornmeal into the water, stirring all the while, once the cornmeal/polenta has been incorporated into the water, turn heat to low, stirring frequently until the mixture has thickened to the texture of pudding, and it makes huffing/popping noises, remove from heat, add the Parmesan/Romano,stir well, then add the butter, taste for salt, it should be just right, but add a bit more if you like along with a shake or two of pepper.Stir well. Serve while it is still soupy, before it gets hardened
Serve the polenta in a nice bowl with a rim, with the lamb shank placed on top of the polenta, a little of the sauce then a bit of the fresh parsley/garlic/lemon zest mixture. Serve with a few shaves of Parmesan on top, if desired. A side salad or cheese course follows this meal swanky enough for company, homey enough for "just us"!