Red Wine Braised American Lamb Shanks
A cozy, slow-braised dinner built for two: tender American lamb shanks simmered in red wine, garlic, herbs, and tomatoes until they collapse off the bone. Served over a silky cacio e pepe–inspired polenta that’s packed with Pecorino and freshly cracked black pepper.
Red Wine Braised American Lamb Shanks with Cacio e Pepe Polenta
Servings: 2
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Ingredients
- For the lamb shanks:
- 2 American lamb shanks
- Kosher salt and black pepper
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 4 garlic cloves, smashed
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup beef or lamb broth
- 1 (14.5-oz) can crushed tomatoes
- 1 sprig rosemary
- 3 sprigs thyme
- 1 bay leaf
- For the polenta:
- 2 cups water
- 2 cups whole milk
- 1 cup polenta
- 3 tablespoons butter
- 1 cup finely grated Pecorino Romano
- 2 teaspoons fresh black pepper, to taste
- Salt, to taste
Instructions
- Brown the lamb: Pat lamb shanks dry and season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high. Sear shanks on all sides until deep golden, 8–10 minutes. Transfer to a plate.
- Aromatics: Add onion, carrots, and celery to the pot. Cook until softened, 5–7 minutes. Stir in garlic and tomato paste; cook 1 minute until the paste darkens. Pour in the red wine and simmer, scraping up browned bits, until reduced by half, 3–5 minutes.
- Add broth, tomatoes, herbs: Stir in broth, crushed tomatoes, rosemary, thyme, and bay leaf. Return lamb shanks to the pot. Bring to a simmer, then cover and braise at 325°F for 2–2½ hours, until the meat is tender and nearly falling off the bone.
- Make polenta: In a saucepan, bring water and milk to a simmer. Whisk in polenta. Cook on low heat, whisking frequently, until thick and creamy, 25–35 minutes. Stir in butter, Pecorino, pepper, and salt to taste. Adjust with more milk or water for a looser texture.
- Finish sauce, serve: When the lamb is done, remove shanks and simmer the braising liquid uncovered for 10–15 minutes to thicken slightly. Taste and season. For serving, spoon a generous bed of cacio e pepe polenta into shallow bowls. Nestle a lamb shank on top and ladle over the red wine braising sauce. Finish with extra Pecorino and cracked pepper.
USDA recommends the following time and temperature parameters:
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest
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