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Arrabbiata Braised Lamb Shanks with Creamy Polenta
Arrabbiata Braised Lamb Shanks with Creamy Polenta

Arrabbiata Braised Lamb Shanks with Creamy Polenta

1 Review(s)
Cook Minutes 2 Hr 15 Min
Prep : 35 Min Cook: 1 Hr 40 Min
The only thing making these tender lamb shanks, simmered slowly in a spicy arrabbiata sauce with Kalamata olives, even better is to serve them over a bed of hot creamy polenta. Though this delicious recipe requires a fair amount of prep time, most of this time is hands-off time while the lamb braises in the oven making this a dish worth waiting for. Serve this cozy braised dish as part of a Sunday dinner, or for a family gathering or any cold-weather special occasion.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/3 cup butter, divided
4 lamb shanks (3 lb./1.4 kg), trimmed
1/2 cup dry white wine
1 jar (650 mL) Classico Riserva Arrabbiata Pasta Sauce
1/2 cup water
1/2 cup pitted Kalamata olives
1 clove garlic, smashed
10 sprigs fresh thyme, divided
4 cups milk
1 cup cornmeal
1 cup Kraft 100% Parmesan Aged Grated Cheese
1/4 cup chopped fresh Italian parsley
1/2 tsp. cracked black pepper
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How do I make it ?
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Step 1
Heat oven to 300°F.
Step 2
Melt 1 Tbsp. butter in ovenproof Dutch oven on medium heat. Add lamb; cook 7 to 8 min. on each side or until shanks are evenly browned on both sides. Transfer lamb to plate. Discard drippings from pan.
Step 3
Add wine to pan; cook 5 min. or until most the wine is cooked off, stirring constantly to scrape browned bits from bottom of pan. Add pasta sauce, water, olives, garlic and half the thyme; stir. Bring to boil, stirring frequently; cover. Place pan in oven.
Step 4
Bake 2 hours or until lamb is very tender. About 15 min. before lamb is done, bring milk and remaining thyme just to gentle boil in large saucepan on medium heat, stirring constantly. Remove and discard thyme sprigs. Gradually whisk cornmeal into hot milk; cook 10 min. or until mixture comes to boil and thickens, stirring constantly. Remove pan from heat. Add cheese and remaining butter to cornmeal mixture; stir until butter is melted and mixture is well blended.
Step 5
Skim and discard any fat from surface of pasta sauce mixture. Serve lamb shanks and pasta sauce mixture over polenta; sprinkle with parsley and pepper.
Kraft Kitchen Tips!
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Make Ahead
You can cook the lamb ahead of time. Cool, then refrigerate up to 24 hours. When ready to serve, reheat the lamb on top of the stove before serving over the hot cooked polenta as directed.
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Substitute
Substitute 1 Tbsp. white wine vinegar mixed with 1/2 cup water for the wine.
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Cooking Know-How
For best flavour, prepare this delicious recipe using locally raised lamb.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
910
Calories From Fat
0
% Daily Value
Fat 42 g
Saturated fat 21 g
105 %
Cholesterol 240 mg
Sodium 1490 mg
62 %
Carbohydrate 51 g
Fibre 6 g
Sugars 20 g
Protein 75 g
Vitamin A
50 %
Vitamin C
80 %
Calcium
60 %
Iron
70 %
Servings
4 servings, 1/4 recipe (420 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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