LAMB SHANKS BRAISED IN WHITE WINE, BLACK OLIVES AND ORANGES WITH SOFT POLENTA

LAMB SHANKS BRAISED IN WHITE WINE, BLACK OLIVES AND ORANGES WITH SOFT POLENTA (stinco di agnello con aranci e olive, for four)

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4 large, meaty lamb shanks, rinsed and patted dry

salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil

2 red onions, cut into ¼ inch dice

12 cloves garlic

1 navel orange, cut into 8 wedges

2 tablespoons chopped fresh rosemary

½ cup gaeta olives

1 cup dry white wine

1 cup Mario’s marinara

1 cup chicken stock

zest of one naval orange

soft polenta for serving


  1. Put rack in lower third of oven and preheat oven to 375*.
  1. Season the shanks liberally with salt and pepper. In a large Dutch oven, heat the olive oil over high heat until smoking.  Reduce the heat and sear the shanks, in batches if necessary, turning occasionally, until well browned, about 8 minutes per batch.  Transfer to a plate and set aside.
  1. Add the onions, garlic and orange wedges to the pot and cook until the garlic is softened, 8 to 10 minutes. Add the rosemary, olives, wine, tomato sauce and stock and bring to a boil.
  1. Replace the lamb shanks in the pot and return to a boil. Cover tightly, place in the oven and cook for 1-1/2 hours, until the meat is fork-tender.
  1. Allow the shanks to rest for 10 minutes in the sauce, then transfer to warmed plates atop a bed of soft polenta.

 

adapted from Mario Batali, Molto Italiano

 

SERVE WITH: Soft polenta with bay leaves and Parmigiano-Reggiano

                             Steamed broccoli rabe with garlic and oil

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