Braised Lamb Shank with Gouda Cheese Polenta Recipe

If you’re searching for a gourmet centerpiece with unforgettable flavor, look no further than Braised Lamb Shank with Gouda Cheese Polenta. This showstopping dish pairs meltingly tender lamb, braised in a rich red wine sauce, with a dreamy, cheesy bed of polenta—the kind of meal that feels both rustic and refined. Topped with sweet charred fennel and salty, crispy pancetta, every bite offers layers of savory depth and creamy contrast. Whether you’re planning a festive gathering or craving a cozy night in, Braised Lamb Shank with Gouda Cheese Polenta is guaranteed to impress.

this Recipe

Ingredients You’ll Need

The magic of Braised Lamb Shank with Gouda Cheese Polenta is in how simple ingredients come together so beautifully. Each component brings something special, from bold flavor and creamy texture to eye-catching color—don’t skip a single one!

• Lamb shanks: The star of the show, these become tender and succulent through slow braising.
• Salt and freshly ground black pepper: Essential for seasoning and drawing out the lamb’s natural flavor.
• Olive oil: Adds a subtle fruitiness and helps achieve that gorgeous golden sear.
• Onion: Gives sweetness and depth to the braise.
• Carrots: Contribute sweetness and richness to the sauce while also thickening it.
• Celery: Provides herbal undertones and a classic backbone to the aromatics.
• Garlic cloves: Deepens the savory flavors—smash for extra aroma.
• Tomato paste: Concentrates earthy, umami goodness and gives a hint of color.
• Red wine: Adds a rich, nuanced acidity and helps tenderize the meat.
• Beef stock: Builds an incredibly flavorful braising liquid.
• Fresh rosemary and thyme: These herbs infuse the lamb with aromatic, woodsy notes.
• Coarse cornmeal (polenta): The base for that impossibly creamy Gouda cheese polenta.
• Water or low-sodium chicken broth: Hydrates and softens the polenta—broth adds even more flavor.
• Shredded aged Gouda: Melts into the polenta, creating a rich, nutty creaminess that’s hard to resist.
• Butter: Finishes the polenta with luscious, velvety texture.
• Salt: Don’t forget to taste and season your polenta just right!
• Fennel bulb, quartered: Roasts into sweet, caramelized perfection, complementing the lamb perfectly.
• Olive oil (for roasting): Helps turn fennel golden and soft in the oven.
• Pancetta cubes: Fried until crispy for a punch of salty, savory crunch.
• Microgreens or chopped chives: The perfect finishing touch for freshness and color.

How to Make Braised Lamb Shank with Gouda Cheese Polenta

Step 1: Sear the Shanks

Start by getting your lamb shanks beautifully browned. Season them generously with salt and pepper—don’t be shy! Heat a heavy Dutch oven over medium-high heat, then add olive oil. Sear each shank on all sides, turning until you have a glorious, caramelized crust. This step locks in their juices and builds flavor for everything that comes next. Once golden, set them aside on a plate.

Step 2: Build the Braise

Keep all those delicious brown bits in the pot—they’re pure gold. Add your diced onion, chopped carrots, celery, and smashed garlic. Sauté until everything softens and your kitchen smells irresistible. Spoon in the tomato paste and stir for just a couple of minutes to deepen its flavor, then pour in red wine. Scrape the bottom of the pot as you deglaze, catching all those flavorful brown bits. Add the beef stock, rosemary, and thyme, then return the lamb shanks to their luxurious, aromatic bath.

Step 3: Braise Until Tender

Cover your Dutch oven and transfer it to a preheated 325°F (165°C) oven. Now comes the hands-off magic: let the lamb shanks cook for 2.5 to 3 hours. Check occasionally to make sure the liquid isn’t reducing too quickly. When ready, the meat will practically collapse off the bone! Skim off any excess fat from the surface, and if you like an extra rich sauce, simmer on the stovetop to thicken it a bit further.

Step 4: Make the Polenta

While the lamb finishes braising, it’s time to get cheesy. Bring water or chicken broth to a boil in a saucepan. Gradually sprinkle in the coarse cornmeal, whisking constantly to prevent lumps—your biceps are earning this meal! Lower the heat, cover, and simmer for 25–30 minutes, stirring frequently. When the polenta is creamy and pulls away slightly from the pan, add shredded aged Gouda and butter. Stir until dreamy and smooth, then season with a pinch more salt to taste.

Step 5: Roast the Fennel

Preheat your oven to 400°F (200°C). Toss fennel quarters with a drizzle of olive oil, nestle them on a baking sheet, and roast for about 25 minutes. The high heat caramelizes the edges, coaxing out the fennel’s sweet, subtle anise flavor that works wonders alongside the lamb.

Step 6: Assemble the Plate

Now for the fun part! Spoon a generous mound of Gouda polenta onto warm plates. Crown each with a glorious lamb shank, then ladle over that glossy red wine sauce. Tuck in roasted fennel quarters, sprinkle with crispy pancetta, and finish with a shower of microgreens or fresh chives. Take a moment to admire your handiwork—this is a Braised Lamb Shank with Gouda Cheese Polenta worth celebrating!

How to Serve Braised Lamb Shank with Gouda Cheese Polenta

Garnishes

Finishing touches truly make this dish shine. A handful of microgreens offers a grassy freshness, while chopped chives add gentle bite. Most crucial of all? A sprinkle of crispy pancetta, which delivers an irresistible salty crunch on top of the rich Braised Lamb Shank with Gouda Cheese Polenta.

Side Dishes

You might not need much on the side—this dish is a feast in itself! But for balance, consider a peppery arugula salad with lemon vinaigrette, soft rolls to scoop up sauce, or a simple platter of grilled vegetables. These fresh, light sides help keep Braised Lamb Shank with Gouda Cheese Polenta feeling elegant and never heavy.

Creative Ways to Present

For a dinner party, serve each person an individual shank atop a rustic pool of polenta, with fennel artfully fanned to the side. If you want to share family-style, slice the lamb off the bone and let your guests build their own plates of Gouda polenta, sauce, and garnishes. No matter how you present it, Braised Lamb Shank with Gouda Cheese Polenta always looks worthy of a special occasion.

Make Ahead and Storage

Storing Leftovers

Got a lucky bit of leftovers? Store lamb shanks, sauce, and polenta in separate airtight containers in the fridge. This keeps flavors distinct and textures just right. Everything will taste even richer after resting for a day, making Braised Lamb Shank with Gouda Cheese Polenta a fantastic meal prep star.

Freezing

Lamb shank and the braising sauce freeze beautifully—just cool completely before sealing in freezer-safe containers for up to 3 months. For the polenta, spread it in a shallow pan, let it cool, cut into squares, and freeze. When you’re ready for another round of Braised Lamb Shank with Gouda Cheese Polenta, you’re halfway there!

Reheating

To reheat, gently warm lamb and sauce together in a covered pan or microwave until heated through. Polenta can be stirred with a splash of broth or milk over low heat to bring back its creamy texture. For the full experience, re-crisp pancetta and refresh your garnishes—everything will taste as soul-satisfying as the day you made it!

FAQs

Can I use a different cheese instead of Gouda in the polenta?

Absolutely! While aged Gouda lends a rich, nutty note, you can swap in sharp cheddar, Parmigiano-Reggiano, or even gruyere. Just pick a cheese that melts smoothly and packs plenty of flavor for your Braised Lamb Shank with Gouda Cheese Polenta.

What’s the best wine for braising the lamb shanks?

Choose a bold red wine you’d enjoy drinking—think Cabernet Sauvignon, Merlot, or Syrah. The wine’s body and acidity help tenderize the meat and give the sauce delicious depth, making your Braised Lamb Shank with Gouda Cheese Polenta extra special.

Can this recipe be doubled for a crowd?

Yes! Simply double all the ingredients and use a large roasting pan or Dutch oven. Make sure your pan isn’t overcrowded so the shanks brown evenly, and allow a bit more time for the braise if you’re working with larger portions.

What can I use instead of pancetta for the garnish?

If pancetta isn’t available, crispy bacon or prosciutto works just as well. Want a meatless option? Try toasted breadcrumbs with a pinch of smoked paprika for a similar crunchy, savory finish.

Do I need a Dutch oven to make this dish?

A Dutch oven is ideal for steady, even heat, but you can use any heavy ovenproof pot with a tight lid. In a pinch, cover a roasting pan tightly with foil. The important thing is ensuring your Braised Lamb Shank with Gouda Cheese Polenta stays moist during its long, cozy cook.

Final Thoughts

If you’re in the mood to treat yourself or wow your guests, make Braised Lamb Shank with Gouda Cheese Polenta your next kitchen adventure. Its meltingly tender lamb, luscious polenta, and playful garnishes combine into a meal that’s both comforting and elegant. Give it a try—you’ll want to make it again and again!

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