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Braised Lamb Shanks with Gremolata and Baked Polenta

David Tanis
  • minutes
  • Serves 8

INGREDIENTS

6 lb

Lamb shanks

3/4 cup

Flat-leaf parsley, leaves

9

Garlic clove

1 tbsp

Lemon, zest

2

Onions, large

3 tsp

Rosemary, fresh

2 cups

Tomatoes, canned

4 cups

Chicken broth, low-sodium

1 1/2 cups

Polenta

2 tbsp

All-purpose flour, unbleached

2

Black pepper, Freshly ground

1 tsp

Fennel seeds, coarsely ground

2 tsp

Kosher salt

2 tbsp

Kosher salt plus more

2 tsp

Paprika

1/2 tsp

Red pepper flakes

5 tbsp

Olive oil

2 tbsp

Butter, unsalted

1 1/2 cups

Parmesan

1/2 cup

White wine, dry