Braised Lamb Shanks with Queijo da Serra Polenta

Braising the Lamb Shanks

1. 1Preheat oven to 325°F (160°C).
2. 2Pat the lamb shanks dry with paper towels. Season generously with salt and pepper. Dredge each shank in flour, shaking off excess.
3. 3Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned. Remove shanks from the pot and set aside.
4. 4Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
5. 5Stir in the minced garlic and tomato paste. Cook for 1 minute more until fragrant.
6. 6Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 5 minutes.
7. 7Return the lamb shanks to the pot. Add the beef broth, bay leaves, and thyme sprigs. The liquid should come about two-thirds of the way up the shanks. Add more broth or water if needed.
8. 8Bring the liquid to a simmer, then cover the pot tightly and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the lamb is very tender and falling off the bone.
9. 9Remove the lamb shanks from the pot and keep warm. Strain the braising liquid into a saucepan, discarding the solids. Skim off any excess fat from the surface. Simmer the sauce until slightly thickened. Adjust seasoning with salt and pepper.

Preparing the Queijo da Serra Polenta

1. 1In a medium saucepan, bring 6 cups of water and 1 teaspoon of salt to a boil.
2. 2Gradually whisk in the cornmeal in a thin stream, stirring constantly to prevent lumps.
3. 3Reduce heat to low, cover, and simmer, stirring frequently, until the polenta is thick and creamy, about 20-30 minutes. Add more water or broth if it becomes too thick.
4. 4Remove from heat. Stir in the crumbled Queijo da Serra da Estrela, butter, and heavy cream until the cheese is melted and the polenta is smooth and well combined.
5. 5Season the polenta with salt and pepper to taste.

Assembly

1. 1Spoon a generous portion of the creamy Queijo da Serra polenta onto each plate.
2. 2Place a tender braised lamb shank on top of the polenta.
3. 3Spoon some of the reduced braising liquid over the lamb shank.