Lamb Shank with Truffle Polenta
Pair with 2018 Reckoning • Serves 4
A perfect meal for Fall and Winter. This slow-roasted Lamb Shank falls off the bone and pairs perfectly with the wine and the polenta.
4 lamb shanks
1 tbs butter
1 tbs olive oil
2 sprigs thyme
4 cloves garlic, chopped
2 small shallots, chopped
2 cups beef stock
½ cup white wine
3 tbs salt, divided
½ cup polenta
1 ½ cups water
1 cup milk
¼ cup parmesan
1 tbs good quality truffle oil
½ cup crème fraîche
Preheat oven to 350˚. Heat butter and olive oil in a heavy bottom pan until melted. Add shallot, garlic, and thyme, and cook for 3 minutes.
Prepare the shanks by drying them off with a paper towel. Using a sharp knife, score the meat. Take the shallot, garlic, and thyme mixture and rub that and 2 tablespoons of salt all over the shanks. Heat the heavy bottom pan to medium and add the shanks, just enough to brown, turning every 2-3 minutes. Add beef stock and white wine. Cover and bake 2 ½-3 hours, turn the shanks halfway through the cooking process. You will know it is done when meat is falling off the bone.
Polenta takes around 35 – 40 minutes, I would recommend starting at the end of cooking the lamb. Pour water into the saucepan and bring to a boil over medium/high heat. Slowly pour the polenta in while gently whisking until it is all mixed together. Keep the polenta simmering and occasionally stir with a wooden spoon for a minute.
Add milk and continue cooking for 30 minutes until soft. If the mixture starts to dry add a little more water. Stir in parmesan and truffle oil.
When the lamb is finished, remove the shanks and tent with foil. Bring the broth to a boil and add 3 tablespoons of butter. Reduce until silky au jus forms, roughly 10 minutes.
To serve, add polenta to a shallow bowl, a dollop of crème fraiche that you can swirl into the warm polenta, top with shank and au jus. Grab your Reckoning and get to pairing! Cheers!
Recipe and Pairing Created by Chef Rachel Ponce