Braised Lamb Shanks on Soft Polenta with Bay Leaves

Name: Braised Lamb Shanks on Soft Polenta with Bay Leaves
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters dried porcini mushrooms; 237 milliliters dry red wine (such as Barolo); 3 kilograms lamb shanks; 2 liters low-salt chicken broth; 6 Tbsps extra-virgin olive oil; 473 milliliters finely chopped onions; 2 larges oranges; 6 servings Soft Polenta with Bay Leaves; 2 larges fresh rosemary sprigs; 59 milliliters tomato paste; 4 Turkish bay leaves; 473 milliliters hot water

Need a gluten free and dairy free main course? Braised Lamb Shanks on Soft Polenta with Bay Leaves could be an amazing recipe to try. One portion of this dish contains about 48g of protein, 22g of fat, and a total of 526 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of oranges, lamb shanks, water, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine 2 cups hot water and mushrooms in small bowl.

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Mushrooms

Water

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Bowl

Let stand until mushrooms soften, about 30 minutes.

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Mushrooms

Using vegetable peeler, remove peel (orange part only) from oranges in long strips. Squeeze juice from oranges; reserve peel and juice. Tie bay leaves, rosemary sprigs, and cloves in square of moistened cheesecloth.

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Bay Leaves

Vegetable

Rosemary

Orange

Clove

Juice

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Peeler

Cheesecloth

Heat 4 tablespoons olive oil in wide pot over medium-high heat.

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Olive Oil

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Pot

Add onions; sauté until golden, about 12 minutes. Using slotted spoon, transfer onions to small bowl.

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Onion

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Slotted Spoon

Bowl

Add 2 tablespoons oil to pot.

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Cooking Oil

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Pot

Sprinkle lamb with salt and pepper.

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Salt And Pepper

Lamb

Add 3 lamb shanks to pot. Sauté until brown on all sides, about 10 minutes.

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Lamb Shanks

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Pot

Transfer to plate. Repeat with remaining shanks. Return onions to pot. Using slotted spoon, add mushrooms, then mushroom soaking liquid, leaving any sediment in bowl.

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Mushrooms

Onion

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Slotted Spoon

Bowl

Pot

Add orange peel and juice, herb bundle, wine, and tomato paste. Boil 5 minutes, scraping up browned bits.

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Tomato Paste

Orange Zest

Juice

Wine

Return lamb to pot, arranging in single layer.

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Lamb

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Pot

Add broth; bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes. Partially uncover pot. Simmer until lamb is tender, turning every 15 minutes, about 1 1/2 hours longer.

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Broth

Lamb

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Pot

Transfer lamb to bowl. Tilt pot and spoon fat off top of sauce. Boil until sauce is thick enough to coat spoon lightly and is reduced to 5 cups, about 35 minutes. Discard herb bundle and orange peel. Season sauce to taste with salt and pepper. Return lamb to pot, spooning sauce over to coat. (Can be made 1 day ahead. Refrigerate lamb, uncovered, until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)

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Salt And Pepper

Orange Zest

Sauce