Braised Lamb Shanks on Soft Polenta with Bay Leaves

Braised Lamb Shanks on Soft Polenta with Bay Leaves
Photo by Brian Leatart

Ingredients

  • ½ cup dried porcini mushrooms
  • 6 tablespoons extra-virgin olive oil
  • 2 large fresh rosemary
  • 2 cups water
  • 2 cups onions
  • Soft Polenta with Bay Leaves
  • ¼ cup tomato paste
  • + 6 more ingredients
    • 1 cup dry red wine (such as Barolo)
    • 8 cups low-salt chicken broth
    • 4 Turkish bay leaves
    • 6 1-pound lamb shanks
    • 2 large oranges
    • 4 whole cloves

Combine 2 cups hot water and mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes. Using vegetable peeler, remove peel (orange part only) from oranges in long strips. Squeeze juice from oranges; reserve peel and juice. Tie bay leaves, rosemary sprigs, and cloves in square o...

View full recipe at Epicurious

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