Recipe Detail

Lamb Shank Ragu with Polenta

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  1. 4 tablespoons - Extra Virgin Olive Oil
  2. 2 - Lamb Shanks bone-in
  3. - Salt and Black Pepper to taste
  4. 1 - Onion diced small
  5. 2 - Shallots minced
  6. 1 pinchs - Chili Flakes
  7. 2 cups - Dry White Wine
  8. 2 sprigs - Fresh Oregano
  9. 2 sprigs - Fresh Thyme
  10. 28 ounces - Italian Tomatoes chopped
  11. 3 tablespoons - Parsley chopped
  12. 1/4 cups - Pecorino Romano grated; optional garnish


1. Preheat oven to 350 degrees.

2. Place large ovenproof sauté pan or Dutch oven over medium-high heat. Add 2 tablespoons oil. Season lamb shanks with salt and pepper. When oil is hot, sear lamb shanks on all sides, 10-12 minutes total. Remove shanks and discard oil. Leave brown bits on bottom of pan.

3. Add remaining oil to pan. Turn down heat to medium-low. Add onions, shallots, chili flakes and a couple generous pinches of salt. Sauté until onions start to take on a slightly golden brown color, 5-10 minutes.

4. Add wine and cook until liquid is almost completely reduced, 15-20 minutes.

5. Add herbs, tomatoes and a couple more pinches of salt. Bring mixture to a simmer. Taste and adjust seasoning as needed. Return shanks to pan.

6. Cover pan tightly and place in oven. Bake for 30 minutes. Turn lamb shanks over. Return covered pan to oven and bake until a thin metal skewer easily slides in and out of multiple areas of meat, about 30 more minutes. If shanks aren't done or you are unsure, continue cooking. The entire process should take 1-1¼ hours.

7. When shanks are done, lower oven to 200 degrees and remove pan. Discard herbs and gently remove shanks from sauce. When they are cool to the touch, use your hands to pull meat from bone and shred into smaller pieces. Return lamb meat to sauce and place pan in oven to keep it warm while you make polenta.

8. To serve: Stir parsley into ragu and place mixture on top of polenta. Garnish with pecorino, if desired.


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