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Chudda's Cuisine/Lounge
Nov 08, 2016
8 Comments

SLOW COOKED LAMB SHANKS WITH POLENTA AND WILD MUSHROOMS

These slow cooked lamb shanks are falling-off-the-bone tender, braised in red wine sauce and served with  creamy polenta and wild mushrooms cooked in a marsala wine sauce.

SLOW COOKED LAMB SHANKS WITH POLENTA AND WILD MUSHROOMSSLOW COOKED LAMB SHANKS WITH POLENTA AND WILD MUSHROOMS

All the flavors combined are delicious!! This is one of our favorite recipes. We have been making it for years. We brown the shanks and then place them in a pan with all the herbs and wine sauce to cook for at least 2 hours. These slow cooked lamb shanks are a classic dish for many reasons; simplicity, easy of preperation and excellent results that are sure to please anyone. You can serve these with egg noodles, mashed potatoes or your favorite side.

SLOW COOKED LAMB SHANKS WITH POLENTA AND WILD MUSHROOMS

 

Link of the day…

I really want to try this burger!! How beautiful is this story?! This mom found a way to adapt her Thai food recipes to an American food staple.

5.0 from 1 reviews
SLOW COOKED LAMB SHANKS WITH POLENTA AND WILD MUSHROOMS
 
Prep time
Cook time
Total time
 
Recipe type: Meat
Serves: 4
Ingredients
  • For the lamb:
  • 3 ea. Lamb Shanks ( about 1¼ lb. ea.)
  • 1 c. Small diced onion
  • 1 c. Small diced celery
  • 1 c. Small diced carrots
  • 3 ea. Thyme and rosemary sprigs, tied in a bundle
  • 2½ c. Red wine
  • 2½ c. Chicken stock
  • 1 can (15 oz.) crushed or diced tomatoes
  • 2 T. Tomato paste
  • Kosher salt
  • Pepper
  • Parsley, chopped for garnish
  • For the mushroom ragout:
  • 1½ lbs. mixed wild mushrooms
  • (We used a combination of cremini , chanterelle, oyster and shiitake)
  • ½ c. Marsala
  • 1 large shallot, minced
  • 2 tsp. Flour
  • 2 tsp. Chopped fresh thyme
  • 2 tsp. Chopped fresh rosemary
  • 1 tsp. Garlic, minced
  • 1 oz. dried porcini mushrooms
  • 2 c. Boiling water
  • Olive oil
  • For the polenta:
  • 1 c. Polenta
  • 4 c. ½ and ½
  • 1 tsp. Garlic, minced
  • ½ c. Grated parmesan cheese
  • Kosher salt
  • Pepper
Instructions
  1. For the lamb:
  2. Preheat oven to 350F
  3. Season lamb shanks well with salt and pepper.
  4. In a Dutch oven or cast iron pot over medium high heat, sear shanks on all sides until golden.
  5. Remove lamb from pan and discard remaining oil.
  6. Add onions, celery and carrots and saute for 5-6 minutes. Add red wine and reduce for 1 minute.
  7. Add chicken stock, tomatoes, tomato paste and herb sprigs and bring to a simmer.
  8. Return lamb to pot, cover and cook for 2-3 hours until lamb is fork tender.
  9. Set aside while finishing remaining ingredients.
  10. [b]For the mushroom ragout:
  11. In a medium bowl place dried porcinis and cover with the boiling water.
  12. Let sit for 20-30 minutes, then drain, reserving the liquid and chop the porcinis. Set aside.
  13. In a large saute pan over medium heat add 3-4 T. Olive oil.
  14. Add shallots and saute for 1-2 minutes. Add garlic and saute another minute.
  15. Add mixed mushrooms, chopped herbs and a pinch of salt and saute for 5-6 minutes until they release their liquid.
  16. Add flour and cook for 1-2 minutes.
  17. Add porcinis and marsala and cook for 4-5 minutes.
  18. Add mushroom liquid and cook until mushrooms are glazed, tender and broth is thickened. Season with salt and pepper.
  19. For the polenta:
  20. Place ½ and ½, garlic and a pinch of salt and pepper in a saucepan and bring to a simmer over medium heat.
  21. Slowly add polenta, whisking constantly to avoid clumping.
  22. Turn heat to medium low and continue whisking.
  23. Cook polenta while stirring, until it is creamy and cooked through, approximately 10-15 minutes.
  24. Add parmesan and stir to combine.

 

 

SLOW COOKED LAMB SHANKS WITH POLENTA AND WILD MUSHROOMSSLOW COOKED LAMB SHANKS WITH POLENTA AND WILD MUSHROOMS

 

Don’t forget to PIN on your Meat/Lamb/Dinner Boards on Pinterest!! 

SLOW COOKED LAMB SHANKS WITH POLENTA AND WILD MUSHROOMSBeijos and Tchau!

Ludmilla Ramos and Marilyn Chudda
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8 comentários
  1. lisa @garlicandzest.com - 08/11/2016 - 07h37

    This is a gorgeous dish — I’m such a fan of lamb and in a slow braise over soft polenta? Pass me a plate!

    • Thank you Lisa!
      We love both lamb and polenta!! The mushrooms were a decadent addition. We definitely feel this is a special dish for us!

      Beijos e Tchau!

      Marilyn Chudda

  2. Mark, Compass & Fork - 08/11/2016 - 07h54

    Now this is my style of food. Great dish with winter coming up. Lamb shanks are hard to beat when slow cooked.

    • Hi Mark, Compass & Fork!

      Thank you! We agree!! This is a definite build up to winter!! We are fattening up now!! LOL!

      Beijos e Tchau!

      Marilyn Chudda

  3. Ilona @ Ilona's Passion - 08/11/2016 - 08h21

    This is very nice dinner for elegant party gathering. All guests would love it!

  4. Evi - 08/11/2016 - 09h43

    Such a beautiful dish! It looks so warm and hearty!!

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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