Kinross Kitchen Recipes with Central Otago Wine Parings: Braised Lamb Shank with Parmesan Polenta

New Zealand Lamb Shank with Creamy Polenta

BRAISED LAMB SHANK WITH PARMESAN POLENTA

4-5 HOURS - SERVES 4

ENJOY THIS RECIPE FROM OUR CHEF PETE FRANKLIN

WINE PAIRING

High Garden Pinot Noir 2023 Pairs beautifully with braised lamb shank and parmesan polenta, thanks to its balance of red fruit, dried herbs, and fine tannins. The wine’s bright acidity and structured tannins cut through the richness of the slow-cooked lamb and creamy polenta, keeping the palate refreshed. Its herbal notes enhance the savoury depth of the dish, while the umami from aged Parmesan aligns perfectly with Pinot’s earthy complexity. This pairing creates a harmonious blend of elegance and comfort, showcasing the depth of both the wine and the dish.

INGREDIENTS

Braised shanks

4 lamb shanks

1 carrot – peeled and roughly chopped

2 sticks celery – roughly chopped

1 onion - diced

6 garlic cloves, roughly chopped

2 tbs tomato puree

250ml red wine

1 litre of good lamb or beef stock

2 sprigs rosemary

Small bunch of thyme

2 bay leaves

Polenta

750ml milk

250ml cream

A bunch of thyme-tied

125g fine polenta

50g parmesan cheese

25g salted butter

Salt and pepper

METHOD

Service

We serve this lovely warming dish with kale crisps garnished with calendula

petals from our garden and polenta seasoned with truffles.

To cook the shanks

Set oven to 160’C. (If you have less time, increase the oven temperature to 180c and cook the shanks for 2.5 hours.)

Season the shanks all over with salt and cracked black pepper.

In a casserole pot with a lid or a Dutch oven, sauté the celery, carrots, and onion

until lightly browned. Add the garlic and cook for 1 minute, then add the tomato

puree. Cook for a few minutes, then add the wine to deglaze the pan.

In a hot pan with some oil, carefully sear the lamb on all sides, then transfer it to the

casserole pot.

Add the stock, rosemary, thyme, and bay leaves, and bring to the boil.

Cover with baking paper and the lid and transfer to the oven for 4 hours.

After the 4 hours, check the lamb. You want it to be just falling off the bone.

Return it to the oven for another hour if it isn't cooked.

To make the polenta

Slowly bring the cream and milk to a simmer with the thyme bunch.

Add the polenta slowly in a steady stream, whisking constantly for around 10 minutes.

Finally, add butter and parmesan. Season with salt and pepper.

To plate up, place the polenta in the centre of the plate, place the shank on, and

liberally spoon over the sauce from the casserole pot.

SERVICE