Ingredients
Lamb Shanks
- 6 pounds lamb shanks (6–8 shanks, depending on size), trimmed
- 2 tablespoons kosher salt plus more
- Freshly ground black pepper
- 2 teaspoons minced fresh rosemary
- 1 teaspoon coarsely ground fennel seeds
- 7 garlic cloves, 1 grated, 6 minced
- 3 tablespoons olive oil
- 2 large onions, minced
- 2 tablespoons unbleached all-purpose flour
- 2 teaspoons paprika
- 1/2 teaspoon crushed red pepper flakes
- 2 cups drained canned diced tomatoes
- 1/2 cup dry white wine
- 4 cups (or more) low-sodium chicken broth
Polenta
- 1 1/2 cups polenta (coarse cornmeal)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 1/2 cups finely grated Parmesan
- 2 tablespoons (1/4 stick) unsalted butter
- Freshly ground black pepper
Gremolata and Assembly
- 3/4 cup flat-leaf parsley leaves
- 2 garlic cloves, minced
- 1 tablespoon finely grated lemon zest
- 1 teaspoon minced fresh rosemary
Description
Cooking Lamb Shanks Uncovered In Their Broth Simultaneously Browns And Braises Them, Adding Richness And Color.
Bon Appetit Magazine
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