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Fields of Athenry Braised MInted Lamb Shanks over Creamy Chapel Country Cheddar Polenta

Fields of Athenry Braised MInted Lamb Shanks over Creamy Chapel Country Cheddar Polenta

 Fields of Athenry Lamb Shanks braised in a minted, San Marzano and Cabernet Franc broth over Chapel Country Creamery cheddar polenta.
  • ·         2 tablespoons Canola Oil
  • ·         (4) Lamb Shanks – Ideally from Fields of Athenry – about 1 lb each
  • ·         2oz Tomato paste
  • ·         ¼ cup fresh mint – chopped
  • ·         2 lbs San Manzano Tomatos (seeded and peeled) -    Can use a 28oz can if fresh not available
  • ·         1/2 bottle Tarara Cabernet Franc – the other half is to drink while cooking
  • ·         1 quart lamb (or beef) broth
  • ·         (2) cloves garlic - minced
  • ·         (2) carrots – peeled and diced
  • ·         (2) celery ribs – diced
  • ·         (1) sweet onion – diced
  • ·         ½ cup polenta (ideally Anson Mills)
  • ·         1 cup whole milk
  • ·         1 cup chicken broth
  • ·         ½ lb Cheddar Cheese – grated – (ideally Chapel Country Creamery)
  • ·         Salt and Pepper

Pre-heat oven to 325 degrees F.

Heat oil in a dutch oven.  Sear the lamb on all sides and set aside.  Add the carrots to the oil and sautee 1 minute.  Add the onions and cook 1 more minute.  Add the celery and garlic and cook 2 more minutes.  Add the tomato paste and mix and cook for 30 seconds.  Deglaze with the wine and reduce by half.  Add the tomatoes, broth and reserved lamb.  Bring to a boil, add the mint and put in the oven.  Cook for about 2 hours or until the meat is very tender.  Once the meat is done, remove and set aside.  Using an immersion blender puree the sauce and put the lamb back into it so it does not dry out while you make the polenta.

In a heavy bottom pot add the milk and broth.  Bring to a low boil and add the polenta.  Reduce the heat to simmer and cover.  Allow to cook for approximately 20 minutes until all the liquid is absorbed and the polenta is cooked.  Add the cheese and stir until combined.

Season both the lamb and the polenta with salt and pepper.
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