Recipes

Merry Edwards Wines

Cherry-Braised Lamb Shanks with Cowgirl Polenta — Listed Below these fields

Cherry-Braised Lamb Shanks with Cowgirl Polenta

Pairs Well With

Cherry-Braised Lamb Shanks

Ingredients

2 lamb shanks, ¾ to 1 pound each
Kosher salt and fresh ground pepper
1 tablespoon canola oil
2 carrots, peeled and sliced into ½-inch coins
1 onion, sliced
2 cloves garlic, minced
⅓ cup tart dried cherries
2 teaspoons chopped fresh thyme
1 cup vegetable stock
⅓ cup dry red wine
2 teaspoon Dijon mustard
2 teaspoons horseradish
 

Preparation

Preheat oven to 325°F. Generously season shanks with salt and pepper; then brown on all sides (about 4 minutes per side) in an enameled cast iron pot or Dutch oven that is just big enough to hold the shanks. Once the shanks have a nice brown crust, remove from pot and set aside.
 
Add the carrots, onions and garlic to the pot and cook on medium until they begin to soften, about 5-7 minutes. Season with salt and pepper. Deglaze with the vegetable stock and wine. Add the dried cherries, thyme, mustard, horseradish and lamb shanks to the pot. The liquid should cover about half of the shanks.
 
Cover the pot with a tight-fitting lid and bake for 2 to 2 ½ hours, turning the shanks about every 30 minutes. The shanks will be done when the meat is tender and falling off the bone. If the liquid needs to be thickened, remove the shanks from pot and simmer on the stove until the liquid is reduced.
 

Cowgirl Polenta

Ingredients

½ cup polenta
1 cup water
1 cup vegetable stock
2 ounces Cowgirl Creamery Mt. Tam (or your preferred triple-cream cheese)
Chopped fresh thyme, if desired
 

Preparation

Cook the polenta according to the package directions (boil liquid, add polenta, whisk like crazy). Once it has reached the desired consistency, remove from heat and stir in the cheese and thyme. Stir until the cheese is melted. Serve the lamb shanks on a bed of the creamy polenta and top with braising liquid. Serve with a side of steamed, garden-fresh broccoli.
 

Serves 2, but can easily be doubled.

Caroline Chang becomes a second-time winner in our contest for submitting this delectable lamb recipe that pairs perfectly with our Coopersmith Pinot.