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Braised Lamb with Cippolini Onions and Rosemary Morbier Polenta
Jon Davies
Print Recipe
Course
Main Course
Ingredients
4
Lamb shanks
½
Cup
olive oil
1
Pound
cippolini onions
peeled
2
Leeks
white parts only, half-moon cut
Flour
as needed to coat lamb
Kosher salt
Paprika
12
Cloves
garlic
8
Sprigs fresh thyme
stemmed and chopped
1½
Pints
red wine – zinfandel or merlot
4
Cups
veal stock
plus 2 cups chicken stock
Morbier Polenta
2
Cups
polenta
4
Cups
chicken stock
1
Cup
heavy cream
2
Ounces
butter
2
Tablespoon
rosemary
5
Ounces
shredded morbier cheese
Salt and pepper to taste
Instructions
Dust lamb shanks with flour salt, black pepper and paprika. Brown in olive oil on all sides over high heat. Remove.
Add cippolinis. Brown.
Add leeks and garlic. Sauté until garlic and leeks soften (3-5 minutes).
Deglaze with red wine. Reduce by half.
Add shanks back in. Add stocks and ½ the thyme.
Cover pot. Place in 300° oven. Cook for 2 –2 ½ hours until lamb is tender, but not completely falling off bone.
Remove lamb. Degrease liquid.
Reduce by ½ or until sauce coats back off spoon.
Add remaining thyme and 2 tablespoons chopped flatleaf parsley. Adjust seasoning.
Serve with morbier polenta.
Make the polenta
In large saucepan, bring stock, cream and butter to a boil.
Reduce to simmer. Add polenta.
Reduce heat to low. Stir with wooden spoon until polenta thickens, stirring constantly.
Cook 15- 20 minutes until tender and smooth. If polenta gets too thick, but is still crunchy, add more stock.
While bubbling, add cheese and rosemary. Adjust seasonings.
Serve with lamb shanks.