Lamb Ragu with Polenta and Mint Gremolata | Umami & Us

Name: Lamb Ragu with Polenta and Mint Gremolata | Umami & Us
Ingredients: 2 pieces lamb shanks, about 1.25 lbs each; 1 yellow onion, diced; 1 carrot, peeled and diced; 1 stalk celery, diced; 4 cloves garlic, chopped; 1 cup white wine; 1 14 oz can tomatoes, crushed; 4 cups chicken stock; 1 sprig rosemary, chopped; salt; fresh cracked black pepper; 3 tablespoons extra virgin olive oil; 2 cups polenta; 6 cups water, plus more if needed; 8 tablespoons butter, cubed; 3/4 cup Parmigiano Reggiano cheese, grated; salt to taste; 2 tablespoons fresh mint leaves, thinly sliced; 2 tablespoons celery leaves, thinly sliced (use the inner leaves that are more yellow in color); 2 lemons zested; 1/2 teaspoon extra virgin olive oil

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Anything that is meaty, has been braised for hours, and is then spooned over a creamy polenta is a winner in my book. This lamb ragu is no exception!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umamiandus.com.

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Ingredients

2 pieces lamb shanks, about 1.25 lbs each
1 yellow onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
4 cloves garlic, chopped
1 cup white wine
1 14 oz can tomatoes, crushed
4 cups chicken stock
1 sprig rosemary, chopped
salt
fresh cracked black pepper
3 tablespoons extra virgin olive oil
2 cups polenta
6 cups water, plus more if needed
8 tablespoons butter, cubed
3/4 cup Parmigiano Reggiano cheese, grated
salt to taste
2 tablespoons fresh mint leaves, thinly sliced
2 tablespoons celery leaves, thinly sliced (use the inner leaves that are more yellow in color)
2 lemons zested
1/2 teaspoon extra virgin olive oil