Best 4 Mediterranean Lamb Shanks With Creamy Polenta Recipes

Seeking a culinary journey that celebrates the vibrant flavors of the Mediterranean? Look no further than our guide to preparing the succulent Mediterranean lamb shanks, a dish brimming with rich aromas and tender textures. Paired harmoniously with creamy polenta, this dish will transport you to the shores of the Mediterranean, where culinary traditions and fresh ingredients intertwine to create a symphony of flavors. Embark on this culinary adventure, and discover the secrets of crafting a memorable meal that will leave your taste buds tantalized and your senses awakened.

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN LAMB SHANKS WITH CREAMY POLENTA

Mediterranean Lamb Shanks With Creamy Polenta image

From Bon Appetit - October, 2003. This recipe got rave reviews on the Epicurious.com website. Some reviewers suggested using wine instead of chicken broth - I agree. Wine with everything!

Provided by Epi Curious

Categories Lamb/Sheep

Time 2h40m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

Ingredients

4 1/2 lbs lamb shanks (6 medium)
3 tablespoons olive oil
1 large onion, cut into 1/2 inch pieces
3 large carrots, cut into 1/2 inch pieces
4 celery ribs, cut into 1/2 inch pieces
6 garlic cloves, large, chopped
28 ounces diced tomatoes with juice
2 1/4 cups low sodium chicken broth
3 rosemary sprigs, fresh, large
3 fresh thyme sprigs, fresh, large plus
2 teaspoons minced thyme
1 tablespoon black peppercorns, whole
8 cups water
2 teaspoons salt
2 cups polenta or 2 cups yellow cornmeal
1/4 cup butter (1/2 stick)

Steps:

Preheat oven to 350 degrees F. Sprinkle lamb with salt and pepper. heat 2 tablespoons oil in large ovenproof pot over high heat. Add lamb; brown on all sides, about 10 minutes total. Using tongs, transfer lamb to plate. Add 1 tablespoon oil to pot. Add onion, carrots, celery and garlic. Saute until vegetables brown and begin to soften, scraping up browned bits, about 10 minutes. Return lamb to pot, pushing gently into vegetables. Add tomatoes, broth, rosemary sprigs, thyme sprigs and peppercorns. Bring to a boil over high heat. Cover pot; transfer to oven. Roast until m eat is tender and pulls easily from bone, turning occasionally, about 2 hours.
Meanwhile, bring 8 cups water and salt to a boil in a large saucepan over high heat. Gradually whisk in polenta. Reduce heat to medium-low; simmer until thickened and tender, stirring frequently, about 22 minutes. Whisk in butter and minced thyme. Season with salt and pepper.
Remove lamb and herbs from pot; discard herbs. Place pot over medium-high h eat and boil until sauce is slightly thickened, about 5 minutes. Divide polenta among 6 large bowls; top each with 1 lamb shank. Pour sauce over; serve.

Nutrition Facts : Calories 1122.1, Fat 59.1, SaturatedFat 23.5, Cholesterol 326.3, Sodium 1432.9, Carbohydrate 48.5, Fiber 6.7, Sugar 8.5, Protein 97

MEDITERRANEAN LAMB SHANKS WITH CREAMY POLENTA

Mediterranean Lamb Shanks with Creamy Polenta image

Categories Tomato Braise Sauté Dinner Rosemary Lamb Shank Cornmeal Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

6 medium lamb shanks (about 4 1/2 pounds total)
3 tablespoons olive oil
1 large onion, cut into 1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
4 celery stalks, cut into 1/2-inch pieces
6 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
2 1/4 cups low-salt chicken broth
3 large fresh rosemary sprigs
3 large fresh thyme sprigs plus 2 teaspoons minced thyme
1 tablespoon whole black peppercorns
8 cups water
2 teaspoons salt
2 cups polenta or yellow cornmeal
1/4 cup (1/2 stick) butter

Steps:

Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in large ovenproof pot over high heat. Add lamb; brown on all sides, about 10 minutes total. Using tongs, transfer lamb to plate. Add 1 tablespoon oil to pot. Add onion, carrots, celery, and garlic. Sauté until vegetables brown and begin to soften, scraping up browned bits, about 10 minutes. Return lamb to pot, pushing gently into vegetables. Add tomatoes, broth, rosemary sprigs, thyme sprigs, and peppercorns. Bring to boil over high heat. Cover pot; transfer to oven. Roast until meat is tender and pulls easily from bone, turning occasionally, about 2 hours.
Meanwhile, bring 8 cups water and salt to boil in large saucepan over high heat. Gradually whisk in polenta. Reduce heat to medium-low; simmer until thickened and tender, stirring frequently, about 22 minutes. Whisk in butter and minced thyme. Season with salt and pepper.
Remove lamb and herbs from pot; discard herbs. Place pot over medium-high heat and boil until sauce is slightly thickened, about 5 minutes. Divide polenta among 6 large bowls; top each with 1 lamb shank. Pour sauce over; serve.

MEDITERRANEAN LAMB SHANKS

Mediterranean Lamb Shanks image

Provided by Molly O'Neill

Categories dinner, main course

Time 3h20m

Yield Four servings

Number Of Ingredients 22

Ingredients

1 tablespoon vegetable oil
4 lamb shanks, 1/2 pound each
1 large onion, peeled and minced
1 clove garlic, peeled and minced
1 large celery root, peeled and cut into 1/2-inch dice
3 carrots, peeled and cut into 1/2-inch dice
2 cups cracked green olives, pitted
2 tablespoons grated fresh ginger
1 cup red wine
3 cups chicken broth, homemade or low-sodium canned
4 plum tomatoes, peeled, cored, seeded and diced
2 tablespoons grated lemon rind
1/4 teaspoon ground cumin seed
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
2 cardamom seeds, cracked
1/2 teaspoon chili pepper flakes
1 bay leaf
1/2 cup minced coriander leaves
1/2 cup minced parsley leaves
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste

Steps:

Heat the oil in a large, heavy-bottom saucepan. Add the shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
Add the onion, garlic, celery root, carrots, olives and ginger. Lower the heat to medium and cook, stirring frequently, until the onions are translucent, about 5 minutes. Remove vegetables from pot and set aside.
Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
Add the remaining ingredients, except coriander leaves and parsley leaves. Stir to combine. Return the shanks and vegetables to the saucepan. Cover partly and simmer gently over medium-low heat until the meat begins to fall off the bone, about 3 hours.
Meanwhile, combine the coriander and the parsley in a bowl. Set aside. Remove the bay leaf from the saucepan and discard. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with the coriander-parsley mixture and serve immediately. Serve with white bean puree (recipe below).

Nutrition Facts : @context http, Calories 714, UnsaturatedFat 24 grams, Carbohydrate 34 grams, Fat 41 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 14 grams, Sodium 1782 milligrams, Sugar 11 grams, TransFat 0 grams

MOROCCAN LAMB SHANKS WITH POLENTA AND WHITE BEANS

Moroccan lamb shanks with polenta and white beans image

Tasty elegant lamb shank recipe adapted from the womens weekly. Prep time does not take in the soaking time for the beans.

Provided by Latchy

Categories Lamb/Sheep

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 1/2 cups dried haricot beans (can use navy, cannellini, great northern, 300g)
12 french trimmed lamb shanks (approx 3 kg.)
1/4 cup plain flour, to toss lamb shanks in
1 tablespoon olive oil
2 medium red onions, chopped finely (340g)
2 cloves garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
2 teaspoons finely grated fresh lemon rind
80 ml lemon juice
2 (400 g) cans tomatoes
2 1/2 cups beef stock
1/4 cup tomato paste
3 cups water
3 cups milk
2 cups polenta
2 teaspoons finely grated fresh lemon rind, extra
1/4 cup loosely packed finely chopped flat leaf parsley
1/4 cup loosely packed finely chopped fresh coriander leaves

Steps:

Cover beans with cold water in a large bowl and soak overnight, drain Coat the lamb in the flour; shake off excess.
Heat the oil in a large saucepan; cook the lamb in batches until browned all over.
Add onion and garlic; cook stirring until the onion is soft.
Add spices to the pan; cook stirring about 2 minutes or until fragrant.
Stir in the beans, rind, juice, undrained crushed tomatoes, stock and paste and bring to the boil.
Reduce heat and simmer covered for 40 minutes.
Uncover; simmer for about 50 minutes or until lamb and the beans are tender.
Heat the water and milk in a large saucepan (do not boil).
Add the polenta; cook stirring about 5 minutes or until liquid is absorbed and polenta softens.
Serve the lamb mixture on polenta and sprinkled with combined extra rind, parsley and coriander.

Nutrition Facts : Calories 1539.7, Fat 76, SaturatedFat 30.9, Cholesterol 501.3, Sodium 897.2, Carbohydrate 54, Fiber 6.2, Sugar 7.2, Protein 153.5

Tips:

To ensure the lamb shanks are fall-off-the-bone tender, braise them for at least 2 hours or until the meat easily pulls away from the bone.
Sear the lamb shanks before braising them to develop a rich, caramelized flavor.
Use a variety of vegetables in the braising liquid to add flavor and complexity to the dish.
Make sure to season the polenta well with salt and pepper.
Top the polenta with a generous helping of the braised lamb shanks and sauce.

Conclusion:

This recipe for Mediterranean Lamb Shanks with Creamy Polenta is a delicious and hearty dish that is perfect for a special occasion. The lamb shanks are fall-off-the-bone tender and the creamy polenta is the perfect accompaniment. With a little planning, this dish is easy to make and is sure to impress your guests.