Kosher Braised Lamb Shanks with Polenta

Chef Erica’s Luxurious Kosher Braised Lamb Shanks

Chef Erica’s luxurious Kosher Braised Lamb Shanks blend the richness of a slow braise with fragrant Middle Eastern accents. Served alongside crispy polenta triangles, this dish is perfect for a holiday table or a decadent weekend dinner.

Details

• Servings: 4–6
• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Total Time: 150 minutes

Cuisine & Diet

• Cuisine Type: Middle Eastern, Italian
• Diet Tags: Kosher, Dairy-Free

Ingredients

• 3 pounds Prairie Street Lamb Shanks
• 2-3 sprigs thyme or rosemary
• 4 cloves garlic, smashed
• 4 shallots, quartered lengthwise
• 1 large carrot, peeled and sliced 1-inch thick
• 1-2 rib(s) celery, cut into 1-inch pieces
• 1 cinnamon stick
• 1 tablespoon tomato paste
• 8 pitted prunes, quartered
• 1 cup dry kosher red wine, such as Cabernet Sauvignon
• 3 cups low-sodium chicken stock
• 1 cup polenta
• 1 tablespoon non-dairy pareve butter
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

Instructions

1. Preheat oven to 325°F.
2. Pat dry lamb shanks and season generously with salt and pepper.
3. Sear lamb shanks in olive oil over medium-high heat until browned on all sides. Remove and set aside.
4. In the same pot, add remaining olive oil, shallots, carrot, and celery. Caramelize.
5. Add cinnamon stick, thyme or rosemary, and smashed garlic. Stir in tomato paste to coat vegetables.
6. Add prunes and return lamb shanks to the pot.
7. Deglaze with red wine and chicken stock, ensuring liquid comes halfway up the lamb.
8. Cover and braise in the oven for 1.5 hours, or until meat is fork tender.
9. For polenta, bring salted water to a boil, whisk in polenta, and stir in non-dairy pareve butter.
10. Spread polenta into an oiled sheet pan, cool, then refrigerate until firm.
11. Slice into triangles and fry until golden.

Serve lamb shanks with fried polenta and garnish with fresh parsley.

Chef’s Tips

• Prunes add a subtle sweetness that complements the savory lamb.
• A cinnamon stick brings warmth without overpowering the dish.
• Frying polenta gives it a deliciously crisp texture.

Storage & Reheating

Store lamb shanks and polenta separately in the fridge for up to 3 days. Reheat lamb gently on the stovetop and re-crisp polenta in a skillet.

Frequently Asked Questions

Can I make this without prunes?

Yes, you can omit the prunes or replace them with dried apricots for a different sweetness.

What wine works best for this recipe?

A dry Kosher red wine such as Cabernet Sauvignon or Merlot complements the lamb’s richness.

Can I make the polenta ahead of time?

Yes, prepare the polenta up to 24 hours in advance, refrigerate, then slice and fry just before serving.

Nutrition Information

• Calories: ~620 per serving
• Macros: Protein: 48g, Carbs: 28g, Fat: 32g