Ingredients
- 2 Lamb Shank
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 tbsp Butter
- 1 small Onion, diced
- 2 cloves Garlic, minced
- ½ cup Red Wine
- 1 cup Cento Beef Stock
- 1 tbsp Fresh Rosemary, chopped
- 1 can Cento Petite Diced Tomatoes (14.5 oz)
- ½ cup Cento Traditional Passata
- ½ cup Bellino Instant Polenta
Directions
Preheat your oven to 325°F. Season the lamb shanks generously with salt and black pepper. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Once hot, add the lamb shanks and sear until browned on all sides, about 4-5 minutes per side. Remove the lamb shanks from the pot and set aside. In the same pot, add the butter and melt it over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes. Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly. Pour in the beef stock, diced tomatoes, passata, and rosemary. Bring the mixture to a simmer. Return the lamb shanks to the pot. Cover the pot with a lid and transfer it to the preheated oven. Allow the lamb shanks to braise for 2 to 2.5 hours, or until the meat is tender and falling off the bone. Shortly before the lamb is finished cooking prepare polenta according to instructions located on the package. Once the lamb shanks are done, remove them from the pot and set aside. If desired, you can blend the sauce until smooth for a thicker consistency. Serve the lamb shanks over a bed of creamy polenta, spooning the sauce over the top. Garnish with more rosemary, if desired. Serves 2.
