Lamb Ragu with Polenta and Mint Gremolata

April 13, 2017

280

Tender braised lamb shanks over creamy polenta

for the lamb ragu

2 pieces lamb shanks, about 1.25 lbs each
1 yellow onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
4 cloves garlic, chopped
1 cup white wine
1 14 oz can tomatoes, crushed
4 cups chicken stock
1 sprig rosemary, chopped
salt
fresh cracked black pepper
3 tablespoons extra virgin olive oil

for the polenta

2 cups polenta
6 cups water, plus more if needed
8 tablespoons butter, cubed
3/4 cup Parmigiano Reggiano cheese, grated
salt to taste
for the mint gremolata
2 tablespoons Italian parsley, thinly sliced
2 tablespoons celery leaves, thinly sliced use the inner leaves that are more yellow in color
2 lemons zested
1/2 teaspoon extra virgin olive oil

for the lamb ragu Preheat the oven to 350. Season the lamb shanks generously all over with salt and pepper. In a dutch oven over medium-high heat add the olive oil and heat until almost smoking. Add the...
See the full directions on my site

Nutritions

Calories
985

Sodium
1189mg
49% DV

Fat
63g
97% DV

Protein
29g
58% DV

Carbs
97g
32% DV

Fiber
15g
63% DV