Lamb Shanks

Recipes

Mediterranean-Style Braised Lamb Shanks with Creamy Polenta and Herbed Couscous

A slow-cooked lamb shank may seem fancy, but it's affordable and packed with rich flavour. This cut, from the lower leg, turns melt-in-your-mouth tender when braised in a savoury sauce. In this version, we pair it with silky polenta and bright herbed couscous to soak up all that delicious jus—creating a complete, family-friendly, and comforting meal. (And the image above shows how beautifully the dish comes together!)

Ingredients (serves 4–6):

For the Lamb Shanks

• 4 lamb shanks (about 1.5 kg total)

• Salt and black pepper, to taste

• 2 tbsp olive oil

• 1 large onion, diced

• 2 carrots, chopped

• 3 garlic cloves, minced

• 1 cup (240 ml) dry red wine (like Merlot or Cabernet)

• 400 ml beef or lamb stock

• 1 tbsp tomato paste

• 2 sprigs fresh rosemary (or 1 tsp dried)

• 2 sprigs fresh thyme (or 1 tsp dried) 

For the Creamy Polenta

• 200 g cornmeal (polenta)

• 800 ml water or milk (or a mix)

• 50 g butter

• Salt and pepper, to taste

For the Herbed Couscous

• 200 g couscous

• 250 ml vegetable or chicken stock, hot

• 1 tbsp olive oil

• Zest and juice of ½ lemon

• A handful of chopped fresh parsley and/or mint 

Instructions:

1. Prep and Sear
   Season lamb shanks generously with salt and pepper. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear shanks on all sides until browned. Remove and set aside. 

2. Build the Braise
   In the same pot, add the onion and carrots; sauté until softened (3–5 min). Add garlic and tomato paste; cook for another minute. Pour in the red wine to deglaze, scraping up any brown bits. Stir in stock, rosemary, and thyme. Return lamb shanks to the pot, partially submerged.

3. Braise
   Cover and transfer to a preheated oven at 180 °C (350 °F). Cook for 2½–3 hours, or until the lamb is fall-off-the-bone tender. 

4. Cook the Sides During the Last 30 Minutes

   • Polenta: Bring water or milk to a boil in a saucepan. Whisk in cornmeal, reduce the heat, and cook, stirring, until thickened (5–7 min). Stir in butter, season, and keep warm.

   • Couscous: Place couscous in a bowl, drizzle with olive oil, lemon zest, and lemon juice. Pour over hot stock, cover, and let sit 5 min. Fluff with a fork, then stir through herbs.

Seasoning & Serving:

• Seasoning: The lamb is seasoned with salt, pepper, fresh herbs, and enriched with wine and tomato paste for deep flavor.

• Serving: Spoon creamy polenta onto each plate, nestle a lamb shank on top, and ladle the braising sauce over it. Add a scoop of herbed couscous on the side to brighten the rich flavors and add texture.

Link to source!

https://www.themediterraneandish.com/braised-lamb-shanks-vegetables/?utm_source=