This is the kind of meal you make when you want the house to smell amazing and dinner to feel a little special without being fussy. Lamb shanks slowly braised with garlic and rosemary become fall-apart tender, soaking up a rich, savory sauce, while creamy Parmesan polenta makes the perfect cozy base. It’s a simple, soulful dish meant for lingering at the table, pouring another glass, and enjoying the evening as it unfolds.

Elegant dinner setting with a bottle of Halcon wine, meat dish on woven placemat, and candlelight creating ambiance.

Serves: 4


Ingredients

Lamb Shanks:

  • 4 lamb shanks
  • Salt & black pepper
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 4–5 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 1 and 1/2 cups dry red wine (save the Syrah for sipping!)
  • 2 1/2 – 3 cups beef or lamb broth
  • 2 sprigs of rosemary
  • 1 bay leaf


Parmesan Polenta:

  • 1 cup polenta (coarse cornmeal)
  • 4 cups water
  • 1 tsp salt
  • 2 tbsp butter
  • ¾ cup grated Parmesan
  • Black pepper
Pairing Suggestion:


Halcon Estate Syrah is a natural match for this dish. The wine’s dark fruit and earthy notes mirror the richness of the lamb, while its freshness keeps everything balanced and not too heavy. The rosemary and garlic bring out the wine’s subtle floral and savory side, and the creamy polenta smooths out the tannins, making each sip feel seamless. Together, it’s a pairing that feels comforting, grounded, and effortlessly elegant - perfect for a relaxed night at home.


Instructions


1. Brown the Lamb

  • Season lamb shanks generously with salt and pepper.
  • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
  • Brown the shanks on all sides (about 8–10 minutes total). Remove and set aside.


2. Build the Braise

  • Lower heat to medium. Add onion and carrots to the same pot. Cook 5–6 minutes until softened.
  • Add garlic and tomato paste; cook 1 minute.
  • Pour in the wine and scrape up the browned bits from the bottom of the pot. Let it simmer 3–4 minutes.
  • Return lamb to the pot. Add broth, rosemary, and bay leaf. Liquid should come about halfway up the shanks.


3.   Braise

  • Cover and cook on the stovetop. Low simmer, covered, about 3.5 hours, but make sure to turn the shanks once halfway through. They’re done when the meat is very tender and pulling away from the bone.


4. Make the Polenta

  • About 30 minutes before the lamb is done:
  • Bring water and salt to a boil.
  • Slowly whisk in polenta. Lower the heat and cook gently 25–30 minutes, stirring often, until thick and creamy.
  • Stir in butter, Parmesan, and black pepper. Keep warm.


5. Finish & Serve

  • Remove rosemary and bay leaf from the lamb.
  • If the sauce looks thin, uncover and simmer 5–10 minutes to thicken slightly.


Spoon polenta into bowls, top with lamb shanks, and ladle sauce over everything.