This flavorful dish will wow any audience, including the one in your own kitchen

6 14 to 16-ounce lamb shanks
2 medium carrots, cut into large chunks
1 onion, cut into large chunks
2 celery stalks, cut into large chunks
4 cups tomato sauce
4 cups beef stock
4 whole fresh bay leaves
Olive oil for searing
Salt and black pepper to taste

Preheat the oven to 350˚. Bring a large pan to extremely high heat. Add the olive oil. Sear the shanks until they’re crispy on the outside. Mix together the beef stock and tomato sauce. Place the carrots, celery, onions and bay leaves in a large braising pan. Add the shanks to the pan so that they have a little room in between. Season with salt and pepper. Pour in the tomato sauce and beef stock to reach about halfway up the shanks. Cover and braise in the oven for about three hours, checking every hour until the shanks are tender and done.

2 cups heavy cream
6 cups milk
2 cups polenta
1 cup grated Parmesan
Salt and pepper to taste

In a large pot, warm the liquids. Just before they reach a simmer, stir in the polenta, using a whisk. Gently season with salt and pepper. Continuously stir the polenta until it starts to become thick. Once the polenta is thick enough to serve, turn off the heat. Whisk in the Parmesan. Adjust seasoning.  


Posted on 2017-06-01 by