Name: Braised Lamb Shanks with Queijo da Serra Polenta
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4 servings
Cuisine: European cuisine
Ingredients: 4 pcs lamb shanks (about 1 lb each); 2 tbsp olive oil; 0.25 cup all-purpose flour (for dredging); 1 pcs onion (chopped); 2 pcs carrots (chopped); 2 celery stalks (chopped); 4 pcs garlic cloves (minced); 2 tbsp tomato paste; 2 pcs bay leaves; 3 fresh thyme sprigs; 2 cup red wine (such as Douro or Alentejo); 4 cup beef broth; salt (to taste); black pepper (freshly ground, to taste); 6 cup water; 1 tsp salt; 1.5 cup cornmeal (medium grind for polenta); 150 g queijo da serra da estrela (rind removed, crumbled); 4 tbsp unsalted butter; 0.5 cup heavy cream

Braised Lamb Shanks with Queijo da Serra Polenta - Image 1

Queijo da Serra da Estrela

Prep: 25 min • Cook: 180 min. Tender, slow-braised lamb shanks are served atop a bed of creamy polenta, generously enriched with Portuguese Queijo da Serra da Estrela. This dish offers a rich and comforting main course, highlighting the unique, pungent flavor of the prized sheep's milk cheese.

Preparation time: 25 min
Cooking time: 3 hrs
Total time: 3 hrs 25 min
Servings: 4
Course: Main
Complexity: Advanced

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Ingredients

Lamb Shanks

4 pcs lamb shanks(about 1 lb each)
2 tbsp olive oil
1/4 cup all-purpose flour(for dredging)
1 pc onion(chopped)
2 pcs carrots(chopped)
2 celery stalks(chopped)
4 pcs garlic cloves(minced)
2 tbsp tomato paste
2 pcs bay leaves
3 fresh thyme sprigs
2 cup red wine(such as Douro or Alentejo)
4 cup beef broth
salt(to taste)
black pepper(freshly ground, to taste)

Queijo da Serra Polenta

6 cup water
1 tsp salt
1 1/2 cup cornmeal(medium grind for polenta)
5oz queijo da serra da estrela(rind removed, crumbled)
4 tbsp unsalted butter
1/2 cup heavy cream

Instructions

Braising the Lamb Shanks

Preheat oven to 325°F (160°C).
Pat the lamb shanks dry with paper towels. Season generously with salt and pepper. Dredge each shank in flour, shaking off excess.
Heat 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.
Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste. Cook for 1 minute more until fragrant.
Pour 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.
Return 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.
Bring 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.
Remove 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

In a medium saucepan, bring 6 cups of water and 1 teaspoon of salt to a boil.
Gradually whisk in the cornmeal in a thin stream, stirring constantly to prevent lumps.
Reduce 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.
Remove 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.
Season the polenta with salt and pepper to taste.

Assembly

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

Nutrition

Servings: 4
Serving size (imperial): 22.9 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	1,250 kcal	192.3 kcal	5,000 kcal
Protein	65 g	10 g	260 g
Fat	80 g	12.3 g	320 g
Carbs	70 g	10.8 g	280 g

Tips

For the best sear, ensure lamb shanks are completely dry before dredging in flour. This promotes a crispier crust.
Low and slow is key for braising lamb. If the liquid reduces too much, add a splash more broth or water to maintain moisture.
Serve immediately to enjoy the contrast of the hot polenta, tender lamb, and rich sauce. A sprinkle of fresh parsley would be a nice garnish.

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Ingredients

Lamb Shanks

4 pcs lamb shanks(about 1 lb each)
2 tbsp olive oil
1/4 cup all-purpose flour(for dredging)
1 pc onion(chopped)
2 pcs carrots(chopped)
2 celery stalks(chopped)
4 pcs garlic cloves(minced)
2 tbsp tomato paste
2 pcs bay leaves
3 fresh thyme sprigs
2 cup red wine(such as Douro or Alentejo)
4 cup beef broth
salt(to taste)
black pepper(freshly ground, to taste)

Queijo da Serra Polenta

6 cup water
1 tsp salt
1 1/2 cup cornmeal(medium grind for polenta)
5oz queijo da serra da estrela(rind removed, crumbled)
4 tbsp unsalted butter
1/2 cup heavy cream

Instructions

Braising the Lamb Shanks

Preheat oven to 325°F (160°C).
Pat the lamb shanks dry with paper towels. Season generously with salt and pepper. Dredge each shank in flour, shaking off excess.
Heat 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.
Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste. Cook for 1 minute more until fragrant.
Pour 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.
Return 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.
Bring 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.
Remove 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

In a medium saucepan, bring 6 cups of water and 1 teaspoon of salt to a boil.
Gradually whisk in the cornmeal in a thin stream, stirring constantly to prevent lumps.
Reduce 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.
Remove 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.
Season the polenta with salt and pepper to taste.

Assembly

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

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

1,250 kcal

192.3 kcal

5,000 kcal

Protein

65 g

10 g

260 g

Fat

80 g

12.3 g

320 g

Carbs

70 g

10.8 g

280 g

Tips

For the best sear, ensure lamb shanks are completely dry before dredging in flour. This promotes a crispier crust.

Low and slow is key for braising lamb. If the liquid reduces too much, add a splash more broth or water to maintain moisture.

Serve immediately to enjoy the contrast of the hot polenta, tender lamb, and rich sauce. A sprinkle of fresh parsley would be a nice garnish.