Name: Lamb Shank Caldereta: Indulgent Comfort on Creamy Polenta
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Filipino
Ingredients: 2 lamb shanks; 1 onion, chopped; 2 cloves garlic, minced; 1 carrot, diced; 1 red bell pepper, sliced; 2 tomatoes, diced; 1 cup red wine; 2 cups beef broth; 1 bay leaf; 2 tablespoons olive oil; 1 cup polenta; 4 cups water; 1/2 cup grated Parmesan cheese; Salt and pepper to taste

Ingredients

Scale

2 lamb shanks
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 red bell pepper, sliced
2 tomatoes, diced
1 cup red wine
2 cups beef broth
1 bay leaf
2 tablespoons olive oil
1 cup polenta
4 cups water
1/2 cup grated Parmesan cheese
Salt and pepper to taste

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Instructions

In a large pot, heat olive oil over medium-high heat. Brown the lamb shanks on all sides, then remove and set aside.
Add onions, garlic, carrot, and red bell pepper to the pot. Sauté until softened.
Stir in tomatoes, red wine, beef broth, and bay leaf. Bring to a simmer.
Return the lamb shanks to the pot and cover. Cook on low heat for 2-3 hours until tender.
In a separate pot, bring water to a boil. Gradually whisk in the polenta. Cook, stirring frequently, until thickened. Stir in Parmesan cheese and season with salt and pepper.
Serve the lamb shanks over the creamy polenta.

Notes

This dish can be made a day ahead and reheated for the best flavor.
Feel free to add more vegetables according to your preference.

Author: Souzan
Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: Filipino
Diet: Carnivore

Nutrition

Serving Size: 1 shank with polenta