Recipe: Braised Lamb Shank - West Coast Food

By Chef Mike Genest, Hart House Restaurant

With chive and parmesan polenta, fried cauliflower, herbed bread crumb, and sherry reduction.


Lamb shanks
Lamb shank (4)
Leek, finely diced (1)
Carrots, finely diced (2)
Celery stalks, finely diced (2)
Shallots, finely diced (2)
Garlic, finely diced (2 cloves)
Red wine (300ml)
Beef stock (300ml)
Thyme (1 sprig)
Rosemary (1 sprig)
Sherry vinegar (3 tbsp)
Olive oil (3 tbsp)
Honey (2 tbsp)

Herbed Bread Crumbs
Bread crumbs (250g)
Rosemary, chopped (100g)
Chives, chopped (100g)
Garlic (1 clove)

Parmesan Chive Polenta
Cornmeal (1 cup)
Chicken stock (2.5 cups)
Milk (2.5 cups)
Parmesan cheese, grated (150g)
Chives, chopped (50g)
Unsalted butter (20g)
Salt and pepper (to taste)

Fried Cauliflower
Cauliflower (1/2 head)
All-purpose flour (1 cup)
Salt and pepper (to taste)



  1. Place a large, oven-proof saucepan on a high heat and add a good dash of olive oil.
  2. Add the lamb shanks to the pan, cooking until dark golden all over. Remove from the pan and set aside.
  3. In the same pan, sauté the carrots, shallots, leek, and celery until soft.
  4. Add the garlic and cook for 2 minutes.
  5. Deglaze the pan with the red wine; then add the lamb, stock, and fresh herbs.
  6. Cook covered for 3 hours in a 300 F oven, until falling off the bone. Remove from oven and reduce sauce until thick and viscous. Finish with honey and sherry vinegar.


  1. Bring milk and chicken stock to a boil.
  2. Add the cornmeal while whisking and cook 20-25 minutes, stirring often.
  3. Finish with the parmesan cheese, chives, salt and pepper, and butter.


  1. In a pot of boiling water, quickly blanch the cauliflower for 30 seconds.
  2. Cool in ice water.
  3. Strain the cauliflower and toss in salt and pepper and flour.
  4. Deep fry the cauliflower until golden brown.

Herbed Bread Crumbs

  1. Combine ingredients in food processor and pulse until fine. Toast in a 350 F oven for 10 minutes.

To Finish

  1. Divide the polenta onto 4 plates, then add the fried cauliflower.
  2. Remove the lamb from the bone and place on top of the polenta.
  3. Pour some of the reduced lamb sauce on top, and sprinkle with herbed bread crumbs.

Comments are closed.