Dinner · Part 3 of 3: Tips & recipe card

Slow-Braised Lamb Shank with Creamy Polenta and Rosemary Jus Tips, FAQ & printable recipe

Name: Slow-Braised Lamb Shank with Creamy Polenta and Rosemary Jus
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 40 min
Cuisine: Italian-American
Ingredients: 2 large lamb shanks (about 1 lb each); 2 tbsp olive oil; 1 medium onion, diced; 2 medium carrots, diced; 2 stalks celery, diced; 4 cloves garlic, smashed; 2 tbsp tomato paste; 2 cups beef broth; 1 cup red wine; 2 sprigs fresh rosemary; 2 bay leaves; 3/4 cup polenta cornmeal; 2 cups milk; 3 tbsp butter; 1/2 cup grated Parmesan cheese

By Clara Weller · Oct 21, 2026

Fork-tender braised lamb shank on creamy polenta with glossy rosemary jus

Prep: 20 min
Cook: 3 h 15 min
Total: 3 h 40 min
Serves: 4

Includes 5 min resting

Tips for success

For the most tender lamb, choose shanks that are similar in size so they cook evenly. If your shanks are larger, you may need to add 30 minutes to the braising time. Keep the lid on during the entire braise to trap steam and moisture; only remove it to check the liquid level if necessary.

To make the jus extra silky, whisk in a tablespoon of cold butter just before serving. This adds a beautiful shine and richness.

If the polenta becomes too thick after sitting, stir in a splash of warm milk to loosen it. Taste the jus before serving and adjust the seasoning, as the reduction can intensify saltiness.

Variations

Red Wine Swap: Replace the red wine with an equal amount of beef broth and add 1 tablespoon of balsamic vinegar for a non-alcoholic version that still has depth.
Herb Variations: Add a few sprigs of fresh thyme or a couple of sage leaves along with the rosemary for a different herbal note.
Creamy Mushroom Polenta: Sauté sliced mushrooms in butter and fold them into the polenta for an earthy, savory twist.
Spiced Jus: Add a cinnamon stick and a star anise to the braising liquid for a warm, spiced flavor that pairs well with the lamb.

Storage and make-ahead

Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.
Freezer: Freeze the lamb and jus in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat the lamb and jus in a covered pot over low heat, adding a splash of broth or water to keep the sauce from drying out.

Store leftover lamb shanks and polenta separately in airtight containers in the refrigerator for up to 3 days. The jus can be stored in a separate container. Reheat gently on the stovetop, adding a splash of broth or water to the jus if it has thickened too much.

The lamb shanks can be braised up to 2 days ahead and refrigerated in the cooking liquid. To serve, reheat gently on the stovetop, then strain the liquid and reduce it to a jus.

The polenta is best made fresh, but you can prepare it a few hours ahead and rewarm it with a little extra milk.

Serving ideas

Serve the lamb shank over a generous scoop of warm polenta, with the glossy jus spooned over the top. A sprinkle of fresh chopped parsley or a few rosemary leaves adds a pop of color.

This dish pairs beautifully with a full-bodied red wine, such as a Syrah or Zinfandel, and a simple green salad with a light vinaigrette.

For a more substantial meal, add a side of roasted vegetables like carrots or Brussels sprouts.

The leftovers make an excellent sandwich: shred the lamb, pile it on crusty bread, and drizzle with the jus. The polenta can also be reheated and served as a creamy side dish for other braised meats.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, the lamb shanks can be braised up to 2 days ahead and stored in the cooking liquid in the refrigerator. Reheat gently on the stovetop, then strain and reduce the liquid to make the jus. The polenta is best made fresh, but it can be prepared a few hours ahead and reheated with a splash of milk.

What if the lamb shanks are not fork-tender after 3 hours?

Cooking times can vary depending on the size of the shanks and your oven. If the meat isn't fork-tender, return the pot to the oven and continue braising in 30-minute increments until it is. The meat should easily pull away from the bone.

Can you use a different cut of meat?

Yes, beef short ribs or beef shanks are excellent substitutes. They have a similar amount of connective tissue and will become tender with the same braising method. Adjust the cooking time as needed, checking for fork-tenderness.

How do you prevent the polenta from becoming lumpy?

Whisk the polenta into the simmering liquid slowly, in a steady stream, while stirring constantly. Use a whisk to break up any lumps as they form. Continue stirring frequently while it cooks to ensure a smooth, creamy texture.

Can the sauce be made without wine?

Yes, replace the red wine with an equal amount of beef broth and add a tablespoon of red wine vinegar or balsamic vinegar for acidity. This will give the sauce a similar depth without the alcohol.

Recipe card

Slow-Braised Lamb Shank with Creamy Polenta and Rosemary Jus

Prep 20 minCook 3 h 15 minRest 5 minTotal 3 h 40 minServes 4

Ingredients

2 large lamb shanks (about 1 lb each)
2 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
4 cloves garlic, smashed
2 tbsp tomato paste
2 cups beef broth
1 cup red wine
2 sprigs fresh rosemary
2 bay leaves
3/4 cup polenta cornmeal
2 cups milk
3 tbsp butter
1/2 cup grated Parmesan cheese

Instructions

Pat the lamb shanks dry with paper towels and season generously on all sides with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Add the lamb shanks and sear, turning occasionally, until deeply browned on all sides, about 8 to 10 minutes total. Transfer the shanks to a plate and set aside. Let it rest for 3 minutes before slicing.
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and lightly browned, about 5 to 7 minutes. Add the smashed garlic and cook for 1 minute more, until fragrant. Stir in the tomato paste and cook for 2 minutes, scraping up any browned bits.
Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release any browned bits. Let the wine bubble and reduce by half, about 3 to 4 minutes. Add the beef broth, rosemary sprigs, and bay leaves. Return the lamb shanks to the pot, nestling them into the liquid. Bring to a simmer.
Cover the Dutch oven with a tight-fitting lid and transfer to an oven preheated to 320°F (160°C). Braise for 3 hours, or until the meat is fork-tender and nearly falling off the bone. Check once or twice to ensure the liquid is still simmering gently; add a splash of water if needed. Let it rest for 3 minutes before slicing.
About 30 minutes before the lamb is done, make the polenta. In a large saucepan, bring the milk and 1 cup of water to a gentle boil over medium heat. Slowly whisk in the polenta cornmeal, reduce the heat to low, and cook, stirring frequently, until thickened and creamy, about 20 to 25 minutes. Remove from heat and stir in the butter and Parmesan until melted and smooth.
Once the lamb is fork-tender, remove the Dutch oven from the oven and transfer the shanks to a plate. Tent loosely with foil and let rest for at least 5 minutes. The meat should reach an internal temperature of at least 145°F (63°C) before serving.
Strain the braising liquid through a fine-mesh strainer into a saucepan, discarding the solids. Skim off any excess fat from the surface. Bring the jus to a simmer over medium heat and let it reduce until slightly thickened and glossy, about 5 to 7 minutes. Season with salt and pepper to taste.
Spoon a generous portion of the warm polenta into each bowl. Stand a lamb shank on top of the polenta, then ladle the glossy jus over the meat and around the plate. Serve immediately, garnished with a small sprig of fresh rosemary if desired.

Contains: milk, sulfites, celery

Estimated nutrition per serving

Calories: 780
Protein: 45 g
Carbohydrates: 35 g
Fat: 48 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.