Kosher Braised Lamb Shanks with Polenta (Chef Erica)

Recipe by: Chef Erica

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.

Quick Recipe Facts

4–6

# OF

SERVINGS

30

MINUTES

PREP TIME

120

MINUTES

COOK TIME

150

MINUTES

TOTAL

~620 per serving | Protein: 48g | Carbs: 28g | Fat: 32g

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

Let's Get Cooking!

1. Preheat oven to 325Β°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.

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Lamb Shanks

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.

Common Recipe Questions

Can I make this without prunes? Show Item Content

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

What wine works best for this recipe? Show Item Content

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

Can I make the polenta ahead of time? Show Item Content

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

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