Braised Lamb Shanks
with a honey-infused Polenta
with a honey-infused Polenta
preparation time: 60 minutes
cooking time: 3 hours
All kinds of lamb dishes are very typical of Andalusian cuisine. In Almería, you can still find an amazing number of goat farmers, and you always get top quality. Especially if you opt for the “cordero lechal”, the suckling kid.
A very popular way of preparing lamb in Andalusia is chuletillas de cordero de la brasa, grilled lamb chops. Another recipe that is undoubtedly one of the best is a cordero al horno – lamb from the oven, either the lamb’s leg or shoulder.
But today’s recipe is braised lamb shanks, which is just one of my favourites on a bit cooler days 🙂
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for the braised lamb shanks
for the honey-infused Polenta
The lamb shanks are superb to prepare for many guests. A Polenta is not good when pre-cooked, but if your mis-en-place is good, which means everything weighed and at hand, it is prepared in the blink of an eye.
The braised lamb shanks are best served with a Roble from the D.O. Ribera del Duero. My favourite is the GallinitaCiega from Bodega Arrocal.