Ingredients
- FOR SQUASH POLENTA:
- 3 T. olive oil
- 6 1-lb lamb shanks
- 2 T. kosher salt
- 2 tsp freshly ground black pepper
- 1 large carrot, peeled and diced
- 1 large celery stalk, sliced
- 1 medium yellow onion, sliced
- 3 C. Chianti
- 8 oz. peeled, chopped, canned tomatoes with juice
- 4 C. veal stock or dark chicken broth
- 1 bay leaf
- 1 large butternut squash cut in half lengthwise. Reserve portion of squash and julienne into 1 1/2"-long slices; set aside for garnish.
- 2 peeled shallots, minced
- 1 T. unsalted butter
- 1 C. polenta
- 3 C. chicken broth
- 1 T. clover honey
- 3 T. Boursin cheese
- garnish: reserved squash julienne blanched in salted water
- fresh chives, sliced 1 1/2" long
- olive oil, salt and pepper
- FOR CHIANTI Jus:
- 4 C. defatted braising liquid
- 1 T. unsalted butter
Preparation
Step 1
Preheat oven to 275°.
Heat oil in large saute pan. Season shanks with salt and pepper and place in pan to brown, turning until they are golden on all sides. Transfer seared shanks to baking dish just large enough to hold them snugly. Add carrot, celery and onion to pan in which shanks were sauteed. Deglaze with Chianti,scraping up browned pieces from bottom of pan.
Add tomatoes, broth and bay leaf; stir to combine and pour over shanks in prepared dish. Cover and bake in preheated oven for 3 hours or until fork-tender.
Remove shanks and set aside. Strain braising liquid through fine mesh.
Chill in refrigerator until fat solidifies on top. Remove fat and discard.
FOR SQUASH POLENTA:
Preheat oven to 350°.
Place squash, cut side down, on greased baking sheet and bake for 30 minutes or until tender. Remove from pan; scoop out seeds and discard. Scoop out flesh and transfer to food processor. Puree until smooth; should yield about 1 1/2 cups puree. Set aside.
FOR CHIANTI JUS:
Place defatted braising liquid in small pan and bring to simmer. Reduce to 2 cups. Add salt and pepper if needed.
Add to shanks; cover and keep warm in low oven until ready to serve. Dress julienne squash and chives lightly with olive oil, salt and pepper. Set aside.
Continuing polenta preparation, sweat shallots and butter in small pot until tender, about 1 minute. Add polenta and chicken broth; simmer 25-30 minutes stirring occasionally until smooth. Add honey, Boursin cheese and squash puree.
Stir to combine.
To serve:
Divide polenta among six large pasta bowls. Top each with a shank and Chianti Jus. Garnish with squash/chive mixture and serve immediately.