First snowfall of the season and boy did it take us by surprise in New Jersey!
There is probably nothing that I enjoy about the winter other than the excuse to stay in and cook!
One of my ultimate favorite comfort foods are these beautiful Lamb Shanks. I think visually they seem a little daunting to people; however, this recipe is easy, foolproof and can make any beginner cook look like a master chef!
The lamb shanks are rubbed with spices, and cooked in wine (oh yes), and served alongside creamy polenta.
The polenta is simmered to ensure a beautiful creamy and thick consistency that will absorb the sauce from the lamb.
If polenta is not your thing, egg noodles go exceptionally well with this dish!
Happy Weekend and Happy Cooking!
3 medium lamb shanks
4 medium onions, sliced
6 garlic cloves
4 tbsp of tomato paste
3 tbsp of paprika
1 bunch of parsley, coarsely chopped
8 tbsp of butter, cut in small pieces
1/4 cup of olive oil
2 cups white wine
½ cup water + 2 tbsp
3 tbsp of coarse salt & pepper
3 bay leaves
6 cups water
1½ cups coarse polenta ( I used Bob’s Red Mills)
¼ cup unsalted butter
½ cup grated Parmesan, plus more for serving
Freshly ground black pepper
½ cup chopped fresh parsley
Set the oven to 425 F
In a mortar, grind garlic, parsley and salt into a paste. Mix in the paprika, pepper, tomato paste, 2 tbsp of water and olive oil.
Rub the shanks with the mixture.
Place the seasoned meat in a large roasting pan, top with sliced onions, bay leaves and butter.
Pour in the wine and the rest of the water (½ cup) around the meat.
Roast for 1 ½ hour , basting every half hour .
Serve with Polenta.
In a large saucepan, bring 6 cups of salted water to a boil.
Reduce heat to medium-low, whisking constantly, add in the polenta.
Cook, and whisk often until polenta is thick and smooth, 20–25 minutes.
Season with salt and pepper. Add butter and ½ cup Parmesan to polenta and whisk until melted and incorporated.
Serve warm, top with extra Parmesan.