Braised Lamb Shank

with creamy garlic polenta and lemon-herb gremolata

PAIR with fat finger

braised Lamb shank

Ingredients

• 4 Limit Up Lamb shanks (approx. 1 lb each)

• 2 tbsp olive oil

• 1 large yellow onion, diced

• 2 large carrots, chopped

• 2 stalks celery, chopped

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 2 cups red wine

• 2 cups high-quality beef or lamb broth

• 3 sprigs fresh rosemary

• 4 sprigs fresh thyme

• 2 bay leaves

• 1 tsp Kosher salt

• 1/2 tsp fresh ground black pepper

Directions

1. Sear the Lamb: Season the lamb shanks generously with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the shanks until deeply browned on all sides (about 8–10 minutes). Remove shanks and set aside.

2. Build the Base: In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes until softened. Stir in minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

3. Deglaze & Braise: Add wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let reduce by half. Return the lamb shanks to the pot, add the beef broth, rosemary, thyme, and bay leaves. Cover and braise in a preheated oven at 325°F (160°C) for 2.5 to 3 hours, until the lamb is melt-in-your-mouth tender.

Creamy Garlic polenta 

Ingredients

• 1 cup coarse yellow cornmeal/polenta

• 3 cups chicken or vegetable broth

• 1 cup whole milk or heavy cream

• 2 cloves garlic, minced

• 2 tbsp unsalted butter

• 1/2 cup freshly grated Parmesan cheese

• Salt and fresh ground pepper to taste

Directions

1. In a medium saucepan, bring broth, milk, and minced garlic to a gentle simmer.

2. Whisk in polenta slowly to prevent clumping. Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally until thick and creamy.

3. Remove from heat and stir in butter and Parmesan cheese. Season with salt and pepper.

bright lemon-herb gremolata

Ingredients

• 1/2 cup fresh flat-leaf parsley, finely chopped

• Zest of 1 fresh lemon

• 1 clove garlic, finely grated

• Pinch of sea salt

Directions

1. Mix all ingredients in a small bowl.

2. Spoon the polenta into shallow bowls, top with a braised lamb shank, ladle over the rich braising reduction, and finish with a sprinkle of fresh gremolata. Serve immediately alongside a poured glass of Hawks Hill Ranch 2023 Fat Finger Cabernet Sauvignon.