Description

This Braised Lamb Shank with Gouda Cheese Polenta is a show-stopping main course of ultra-tender lamb shank, slowly simmered in a luscious red wine reduction and served over creamy, buttery Gouda polenta. Finished with oven-roasted fennel, crispy pancetta, and fresh microgreens for a balance of deep, savory flavors and elegant textures, it’s perfect for refined dinners or festive holiday mains.

Ingredients

Units Scale

For the Braised Lamb Shanks:

2 lamb shanks
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
2 tbsp tomato paste
1 cup red wine
2 cups beef stock
2 sprigs fresh rosemary
2 sprigs fresh thyme

For the Gouda Cheese Polenta:

1 cup coarse cornmeal (polenta)
4 cups water or low-sodium chicken broth
1 cup shredded aged Gouda
2 tbsp butter
Salt, to taste

For the Sides & Garnish:

1 bulb fennel, quartered
Olive oil, for roasting
1/2 cup pancetta cubes, fried until crispy
Microgreens or chopped chives, for garnish

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Instructions

Sear the Shanks: Season the lamb shanks generously with salt and freshly ground black pepper. Heat the olive oil in a Dutch oven over medium-high heat. Sear the shanks on all sides until nicely browned, about 8–10 minutes total. Remove the shanks and set aside.
Build the Braise: In the same pot, add onion, carrots, celery, and smashed garlic. Sauté for about 5 minutes, until softened. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Add the beef stock, rosemary, and thyme. Return the seared lamb shanks to the pot, nestling them into the liquid.
Braise: Cover the Dutch oven and transfer it to a preheated oven at 325°F (165°C). Braise for 2.5–3 hours, or until the lamb is fork-tender and falling off the bone. Skim any excess fat from the surface and, if desired, set the pot over medium-high heat on the stovetop to reduce the sauce to a thicker consistency.
Make the Polenta: While the lamb braises, bring the water or broth to a boil in a medium saucepan. Slowly whisk in the cornmeal to avoid lumps. Reduce heat to low and simmer, stirring often, for 25–30 minutes or until the polenta is creamy and soft. Stir in the shredded Gouda and butter until melted and the polenta is smooth. Season with salt to taste.
Roast the Fennel: Toss fennel quarters with a drizzle of olive oil and arrange on a baking sheet. Roast in a preheated 400°F (200°C) oven for 25 minutes or until caramelized and tender.
Assemble the Plate: Spoon a generous layer of Gouda polenta onto warmed plates. Place a braised lamb shank on top, ladle some of the rich sauce over the shank, add roasted fennel to the side, sprinkle with crisp pancetta, and finish with microgreens or chopped chives for a gourmet flourish.

Notes

You can use beef or veal shanks as a substitute if lamb isn’t available.
The polenta can be prepared ahead and gently reheated with additional broth if it thickens too much.
A robust dry red wine, such as Cabernet Sauvignon or Merlot, works best for the braising liquid.
For a sharper bite, substitute half of the Gouda with Parmigiano-Reggiano in the polenta.
This dish pairs well with roasted root vegetables or a crisp green salad.

Nutrition

Serving Size: 1 lamb shank with polenta and garnish
Calories: 690
Sugar: 7g
Sodium: 980mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 5g
Protein: 56g
Cholesterol: 170mg