Smoked Paprika & Ancho-Braised Lamb Shanks with Polenta Verde & Queso Fresco

Name: Smoked Paprika & Ancho-Braised Lamb Shanks with Polenta Verde & Queso Fresco
Total time: PT3HOURS30MINUTES
Ingredients: 6 Lamb Shanks (about 1 lb each); 2 tablespoons Sunflower Oil; 1 large Yellow Onion, chopped; 2 Carrots, peeled and chopped; 2 Celery stalks, chopped; 4 Cloves; 2 Bay Leaves; 1 tablespoon Smoked Paprika; 1 tablespoon Ancho Chile Powder; 1 teaspoon Dried Oregano; 1/2 teaspoon Ground Cumin; 1/4 teaspoon Cayenne Pepper (optional); 1 (750 ml) bottle Dry Red Wine (e.g., Cabernet Sauvignon); 4 cups Low-Sodium Chicken Broth; 1 (14.5 oz) can Diced Fire-Roasted Tomatoes, undrained; 2 teaspoons Fine-grain Sea Salt; 1 teaspoon Freshly Ground Black Pepper; 6 cups Low-Sodium Chicken Broth; 1 1/2 cups Coarse Ground Polenta (Cornmeal); 1 cup Packed Fresh Spinach Leaves, roughly chopped; 1/2 cup Packed Fresh Basil Leaves, roughly chopped; 1/4 cup Packed Fresh Parsley Leaves, roughly chopped; 1/4 cup Dry Vermouth; 4 tablespoons High Quality Canola Oil; 1/2 teaspoon Salt; 1/4 teaspoon Freshly Ground Black Pepper; 4 oz Queso Fresco, crumbled; 2 tablespoons Chopped Fresh Cilantro

Tender lamb shanks slow-braised in a rich, smoky sauce with a hint of Southwestern warmth, served over creamy polenta verde and topped with salty queso fresco.

3 hours 30 minutes | 680 | 6 servings

Savory, Smoky, Rich, Slightly Spicy • Medium • Weird Score: 6/10

Equipment: Dutch oven or oven-safe pot, Large pot, Food processor, Saut Pan • Shop these items →

Ingredients

Lamb Shanks
6 Lamb Shanks (about 1 lb each)
2 tbsp Sunflower Oil
1 large Yellow Onion, chopped
2 Carrots, peeled and chopped
2 Celery stalks, chopped
4 Cloves
2 Bay Leaves
Braising Liquid
1 tbsp Smoked Paprika
1 tbsp Ancho Chile Powder
1 tsp Dried Oregano
1/2 tsp Ground Cumin
1/4 tsp Cayenne Pepper (optional)
1 (750 ml) bottle Dry Red Wine (e.g., Cabernet Sauvignon)
4 c Low-Sodium Chicken Broth
1 (14.5 oz) can Diced Fire-Roasted Tomatoes, undrained
2 tsp Fine-grain Sea Salt
1 tsp Freshly Ground Black Pepper
Polenta Verde
6 c Low-Sodium Chicken Broth
1 1/2 c Coarse Ground Polenta (Cornmeal)
1 c Packed Fresh Spinach Leaves, roughly chopped
1/2 c Packed Fresh Basil Leaves, roughly chopped
1/4 c Packed Fresh Parsley Leaves, roughly chopped
1/4 c Dry Vermouth
4 tbsp High Quality Canola Oil
1/2 tsp Salt
1/4 tsp Freshly Ground Black Pepper
Garnish
4 oz Queso Fresco, crumbled
2 tbsp Chopped Fresh Cilantro

Instructions

Preheat oven to 325F (160C).
Season the lamb shanks with salt and pepper.
Heat sunflower oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until browned. Remove shanks and set aside.
Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add cloves and bay leaves, cook another minute, until fragrant.
Stir in the smoked paprika, ancho chile powder, oregano, cumin, and cayenne pepper (if using) until fragrant, about 30 seconds.
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2-3 minutes.
Add the chicken broth and diced fire-roasted tomatoes. Bring to a simmer.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring to a gentle simmer, then cover the pot.
Transfer the pot to the preheated oven and braise for 3 hours, or until the lamb shanks are very tender and easily pull away from the bone.
While the lamb shanks are braising, prepare the polenta verde. Bring chicken broth to a boil in a large pot. Gradually whisk in the polenta, stirring constantly to avoid lumps.
Reduce heat to low and simmer, stirring frequently, for about 30 minutes, or until the polenta is thick and creamy. Season with salt and pepper.
While the polenta is simmering, heat canola oil in a small saute pan over medium heat. Add spinach, basil, and parsley. Saute until wilted, about 2 minutes.
Transfer the spinach-herb mixture to a food processor and pulse until finely chopped. Add dry vermouth to the warm pan you used for the herbs and simmer until reduced to just a thin coating, about 3 minutes.
Stir the herb puree and reduced vermouth into the polenta. Cook for another 2 minutes, stirring constantly.
To serve, spoon the polenta verde into bowls. Top with a braised lamb shank, ladle some of the braising liquid over the lamb, and garnish with crumbled queso fresco and chopped cilantro.