I’ve been wanting to do this meal since Tina did her Nigella lamb shanks. I actually went out and bought a lamb shank that very day and cooked it up, but I had no polenta in the house which is what I had wanted to plate it with. I ate it that night but chose not to do a post until I could serve it with polenta which is what I really wanted to do that night.
I got both lamb shanks and polenta today. The first variation of this dish had carmelized onions and white wine rather than red. I thought that combination made the dish too sweet so this time I left the onions out and used red wine. Otherwise the recipe is the same, but I thought it was far superior this time. It was really really delicious!
Lamb is often served with sweet things so if the first variation appeals to you, it was nice too and I would recommend it for those who like sweetness in their savory food. I simply preferred the version I made tonight.
The lamb:
- Two (huge–just because that is all my store had, I would rather have gone with four small shanks) lamb shanks
- 28 oz can diced tomatoes
- 8 cloves of garlic, smashed
- 4 sprigs of rosemary
- 1 tsp dried hot red pepper flakes
- 1 cup of red wine
- salt to taste
Just braised with garlic
Braise the lamb on high with the garlic cloves until browned on both sides. Add all the rest of the ingredients. I covered it for most of the time, but needed to uncover and let the sauce cook down quite a bit at the end so that it would be thick enough.
The polenta:
- 1 cup of dry polenta — make according to instructions and add
- 4 oz cheese (optional)
- Salt to taste
huge plate o' lamb shank that no one human being could ever eat in one sitting
I took this photo after we had eaten dinner and so the polenta is a bit lumpy as it had already congealed. It’s much tastier and delightful when it’s hot and thick and goopy. Looks nicer too.
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#1 by Joanne - October 25th, 2009 at 08:09
I adore lamb but never quite get around to cooking it. It is my favorite thing to order at restaurants though because I never make it myself! This looks delicious, especially with the polenta. What a fantastic combination!
I did actually get to eat Mexican food while I was in SF. My roommate and I went to this taqueria in Mission that was pretty close to Bi-Rite Creamery. It was simple, down-to-earth Mexican food. No frills but absolutely fantastic. I actually think it rivals all of the Mexican food I have ever had in NYC.
#2 by monicajane - October 25th, 2009 at 09:07
simple mexican is the real thing. the reason I asked about mexican specifically is because I think it’s the one ethnic food (that I love anyway) that IS not rivaled in NY. Mexico is much closer to SF and there is just so much more competition and availability. That being said I’ve not had mexican at all the restaurants in NY…when I’m there I tend to eat Carribean and Cuban food when I’m doing the Latino culture foods as SF doesn’t have those like NY does.
Where I live in NC there are lots of immigrants (though nothing compared to SF of course) but the mexican food sucks. I don’t get why except that the customers perhaps just don’t have the standards and expectations that they have in CA.
anyway, I miss really good mexican and I’ve only had it in CA and Texas.
#3 by monicajane - October 25th, 2009 at 09:09
oh as far as the lamb goes…it’s usually something I buy when I’m out too. Yesterday I told my husband it makes so much more sense to make it at home because you get about 4 times the amount for the same price. It’s expensive but I love it so much if I can get a few meals out of it for the price of one meal out it makes sense!
#4 by monicajane - October 25th, 2009 at 14:48
and Mexico of course!!
#5 by Leigh - October 25th, 2009 at 21:01
Yum! I love lamb….my mom makes a mustard-crusted rack of lamb that is heavenly. Can’t seem to get her to give up the recipe though. Great to see another Asheville food blogger doin’ her thing!
#6 by Tina - October 25th, 2009 at 22:03
Wow..so many things I wanted to tell you. First off, thanks for the shout out about lamb…we love it. And, where on earth do you get such fat lamb shanks? The ones we get are kinda puny.
Your plated lamb looks fabulous…very appealing.
#7 by monicajane - October 25th, 2009 at 22:18
I think lamb shanks are supposed to be much punier than these giants!! I get natural grass fed meats and I this is just what they had…they were fantastic so no big deal, but I do like smaller ones better in terms of handling them.
what else do you want to tell me? Curious…
I will do something more like the recipe you had perhaps next time…
oh..and for some reason you’re just prompting me a lot because I made a bourbon marinade last night! that will be posted in the next couple of days sometime…
#8 by monicajane - October 25th, 2009 at 22:37
ah! fantastic…I somehow didn’t know your blog! just took a peak and it looks great…will put it in my google reader!
thanks for stopping by.
#9 by Bob - October 26th, 2009 at 14:04
That sounds wicked good, I love the huge chunks of garlic.
I don’t make lamb much, mostly because my girlfriend won’t eat it. I had made shanks some time ago and meant to get more since they freeze so well.
#10 by Peter - October 26th, 2009 at 16:27
It’s definitely braising season and lamb shanks are one of my fave ingredients. Lush big shank, lovely sauce on a bed of polenta…meet next Sunday for dinner?
#11 by monicajane - October 26th, 2009 at 18:51
ah! Peter, I’m excited you stopped by. I love your blog! I’ll have you to dinner if you’ll have me!
#12 by Deliciously Organic - October 26th, 2009 at 19:07
I couldn’t find your email so here is the answer to your flour question (answered by Shauna of Gluten-free girl)
Our favorite at the moment is equal parts sorghum flour, tapioca flour, potato starch, and sweet rice flour. We buy the little bags and dump them in a big container. Stir them all up well and you have flour.
Hope that helps!
#13 by Tina - October 27th, 2009 at 06:54
I forgot what I wanted to tell you! I hate that…it’s like getting up from the table to get something out of the fridge and by the time you get there…..you forgot!!! I’ll email you when I think of it.