Cherry-Braised Lamb Shanks with Goat Cheese Polenta
There’s an easy, slow-cooked comfort to these cherry-braised lamb shanks, the kind of hearty, cold-weather dish that fills the kitchen with warmth long before it reaches the table. The cherries and herbs lend a bright, cozy balance to the rich lamb, and when it’s tucked over creamy goat cheese polenta, it becomes a simple, satisfying meal meant for unhurried evenings.
Cherry-Braised Lamb Shanks with Goat Cheese Polenta
Servings: 4
Prep Time: 20 minutes
Cook Time: 3 hours, 30 minutes
The USDA recommends a minimum internal temperature of 160ºF for ground lamb, and 145ºF (with a 3-minute rest) for all other cuts.
Ingredients:
- For the Lamb Shanks:
- 4 American lamb shanks (about 3 lbs)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups frozen cherries, thawed and roughly chopped
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- For the Goat Cheese Polenta:
- 4 cups water or low-sodium chicken/vegetable broth
- 1 cup polenta (coarse-ground cornmeal)
- 1/2 teaspoon salt
- 2 tablespoons butter or olive oil
- 4 oz goat cheese, crumbled
- 1/4 cup grated Parmesan
- 3 scallions, thinly sliced (reserve some for garnish)
- Freshly ground black pepper, to taste
Instructions:
- Preheat the Oven:
Preheat your oven to 325°F (165°C). - Season and Sear the Lamb Shanks:
Pat lamb shanks dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb on all sides until browned, about 3–4 minutes per side. Remove and set aside. - Sauté the Aromatics:
In the same pot, add diced onion and cook until softened (5 minutes). Add minced garlic and sauté for another 1–2 minutes until fragrant. - Deglaze and Add the Cherries:
Pour in red wine, scraping up any browned bits. Stir in tomato paste, beef broth, balsamic vinegar, and cherries. Simmer for 5 minutes. - Braise the Lamb Shanks:
Return lamb shanks to the pot, nestling into the cherry mixture. Add thyme and rosemary. Cover and transfer to oven. Braise for 3 hours, turning halfway through, until tender and falling off the bone. - Finish and Serve:
Remove lamb from pot and keep warm. Skim excess fat from sauce and simmer to thicken if needed. Serve lamb over goat cheese polenta with cherry sauce spooned over top. - Make the Polenta:
Bring water or broth to a boil in a saucepan. Add salt. Gradually whisk in polenta. Reduce heat to low and cook, stirring often, for 15–20 minutes until thick and creamy. - Add Cheese and Scallions:
Remove polenta from heat. Stir in butter, goat cheese, Parmesan, and most of the scallions. Season with salt and pepper to taste. - Serve:
Spoon polenta into bowls. Top with lamb shanks and garnish with reserved scallions or parsley if desired.
The USDA recommends a minimum internal temperature of 160ºF for ground lamb, and 145ºF (with a 3-minute rest) for all other cuts.
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