Even if Easter is over, lamb season is not – and these Tomato-Braised Lamb Shanks are so easy and so delicious, you’ll want to eat them year round.
Text And Photo By Alida Ryder
Of all the cuts of Lamb, the shank is my absolute favourite. I love how it goes soft and sticky once it’s cooked and, as is the case with all good quality lamb, the flavour is so sweet and almost intense, that when you take the lid off the pot, you’re hit with the most incredible aroma. Paired with juicy, sweet tomatoes and some creamy polenta, how could this NOT be the perfect meal. 
I’d never actually made polenta before this and I was utterly delighted at the result. In South Africa, a staple food is Maize Meal/Mielie Meal/Pap and Polenta is very similar, 
it’s just the colour that’s different. Pap is generally served with meat and a tomato based sauce and as I was eating this, I realised that THIS meal, is just fancied up “Pap & Vleis” (pap & meat). And as with pap, the reduced and thickened tomato sauce that the lamb was cooking in, went perfectly with the Polenta. I suggest you try to get the quick cooking Polenta as it only takes 2 minutes to cook. I just stirred in some parmesand and butter, seasoned to taste and it was perfection.
I served our meal with some baby spinach dressed with lemon because I always feel I need something fresh with rich stews/braises. But you could very easily leave it out and still have a fabulous Meal.
PrintTomato-Braised Lamb Shanks
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
Description
Savor the rich and aromatic flavors of Tomato-Braised Lamb Shanks, perfectly paired with creamy Parmesan polenta and fresh baby spinach.
Ingredients
- 6 lamb shanks
- 2 onions, finely chopped
- 4 carrots, finely chopped
- 4 garlic cloves, finely sliced
- 2 tins chopped tomatoes
- 1 tin tomato puree
- 750ml / 3 cups lamb stock
- 3 tsp sugar
- 1/2 tsp dried mint
- Salt and pepper, to taste
- Oil, for browning
- Quick-cooking polenta
- Parmesan cheese, grated
- Butter
- Baby spinach
- Lemon juice
Instructions
- Preheat the oven to 200°C (390°F).
- In a large casserole pot or Dutch oven, heat a bit of oil over medium-high heat. Brown the lamb shanks on all sides, then remove them from the pot and set aside.
- In the same pot, add a bit more oil if necessary, and fry the onions and carrots until the onions are soft and translucent, about 8-10 minutes.
- Add the garlic and cook for another 2 minutes until fragrant.
- Stir in the chopped tomatoes, tomato puree, lamb stock, sugar, and dried mint. Season with salt and pepper to taste.
- Return the lamb shanks to the pot, ensuring they are submerged in the sauce. Bring to a simmer.
- Cover the pot with a lid and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until the lamb is tender and falling off the bone.
- While the lamb is cooking, prepare the polenta according to package instructions. Stir in grated Parmesan and butter, and season to taste.
- Dress the baby spinach with a squeeze of lemon juice.
- Serve the lamb shanks with the creamy polenta and dressed spinach on the side.
Notes
For best results, use good quality lamb shanks. Quick-cooking polenta is recommended for ease and speed. The dish pairs well with a fresh salad to balance the richness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 lamb shank with polenta
- Calories: 650
- Sugar: 10
- Sodium: 800
- Fat: 40
- Carbohydrates: 30
- Fiber: 5
- Protein: 45
- Cholesterol: 120
You appear to have lost your recipes. I can only come to the comment page….
Great recipe, we usually bake lamb for Easter