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Tomato-braised Lamb Shanks on Polenta


A lovely tomatoey lamb shank dish on polenta- delish!

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 3:0 hours
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  • 6 lamb shanks
  • sunflower oil
  • 2 onions, finely chopped
  • 4 carrots, finely chopped
  • 4 cloves garlic, finely sliced
  • 2 cans (410 g each) peeled chopped tomatoes
  • 1 can (410 g) tomato purée
  • 3 C (750 ml) lamb stock
  • 1 Tbsp (15 ml) sugar
  • 1/2 tsp (2.5 ml) dried mint
  • 1 tsp (5 ml) dried parsley
  • sea salt and freshly milled black pepper to taste
  • 500 g polenta, cooked according to package instructions
  • 2 Tbsp (30 ml) butter (optional)
  • handful of grated Parmesan or Pecorino cheese (optional)


Preheat the oven to 200 °C.

In a large ovenproof casserole, brown the shanks in a little sunflower oil. Remove the shanks from the pot and keep to one side.

In the same pot, add a little more oil and fry the onions and carrots until the onions are soft and translucent. Add the garlic and sauté for another minute. Add the chopped tomatoes and tomato purée and return the lamb shanks to the pot. Combine the lamb stock with the sugar and herbs and pour into the pot. Cover and place in the oven. Allow the lamb shanks to braise for 1 hour at 200 °C then reduce the oven temperatue to 160 °C. Braise for another hour or two until the meat comes off the bone easily.

If using, stir the butter and cheese into the polenta and serve with the lamb shanks.