Gourmet Delight

Ingredients

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

Preparation

Step 1

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.

Step 2  

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.

Step 3

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.   

Step 4

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.   

Step 5

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.  

Step 6

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!