Braised Lamb Shank on Soft Polenta With Bay Leaves

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When it comes to cooking a braised lamb shank on soft polenta with bay leaves it's always good to remember that seasoning the meat is priority number one. Add a little red wine and some veal jus for that extra bit of flavor to make this dish great. Learn more about how braising lamb shank on soft polenta and bay leaves with help from a professional chef in this free online video.

Part of the Video Series: Culinary Skills
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Video Transcript

Hey, how's it going? My name is Jason, I'm the Corporate Executive Chef for Balducci's Food Lover's Market. Today, we're going to show you how to do a classic lamb shank, braised lamb shank in a natural jus served with just a soft creamy polenta. O.k., first thing we're going to do, is we're going to get our lamb shanks here, we need to get them seasoned up. We're going to sear them off, were going to add a little bit of mirepoix to that, a little red wine and some veal jus. We're going to combine all that in a pan, cover it. We're going to throw it in the oven for about three and a half hours at a low heat, about 285, or 275, 285. Get them braised nice and tender. And then, we're going to make a quick batch of creamy polenta to serve that with. So, we're going to take our lamb shanks here and these are just raw lamb hind shanks. And we're just going to give them some aggressive seasoning, we're just going to put some salt and pepper. So, we have our saute pan here, pretty hot. So, we're going to go in with these lamb shanks, we're going to brown them up really nicely on all sides. We're going to add a little bit of diced onion, celery and carrot. I'm going to hit it with about three cloves of whole garlic, put a little sprig of thyme. We're going to add some of these imported San Marzano tomatoes, just like that. So let this cook for another minute or two. Then we add some red wine, now this is also our braising liquid and it's also going to be our sauce. So, we want to make sure that the shanks are at least three quarters of the way covered. And now, what we're going to do, is were going to cover this with some foil. Alright, now that we've got that done, we're going to start working on our polenta. Now, we have our garlic and a little onion, sweat it down nicely in some butter. We're going to add just a little bit of white wine. And over here I have some chicken broth and cooked about quart, which is about half of one of these bags or so. And we're just going to fold this all in, we're finishing with butter and the cheese and the fresh parsley. We've had these cooking for about three and a half hours. I'm just going to sit that right on top. Take a little bit of this sauce, which is you know, just ready to go, just right around the side. And there you have it, it's a braised lamb shank in a natural jus, served with some creamy soft polenta.

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