New recipes

Braised Lamb Shanks with Summer Gremolata

Braised Lamb Shanks with Summer Gremolata

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Season the lamb shanks generously with salt and pepper, then dust with some flour. Heat 3 tablespoons of the oil in a large heavy-bottomed pot over medium-high heat. Add the lamb (in batches so as to not overcrowd the pot) and cook until browned on all sides, turning often. Transfer the lamb to a plate. Add the onions, carrots, and celery to same pot and cook until the vegetables begin to soften, about 15 minutes. Add the garlic and tomato paste, stirring until the garlic is aromatic. Add the broth, wine, parsley, thyme, and bay leaves. Return the shanks to the pot. Bring to a boil, then reduce the heat to medium-low. Cover and simmer, turning every 45 minutes, until the lamb is tender and the meat begins to fall off the bones, about 3 hours.

Remove and discard the bay leaves and parsley sprigs. Transfer the lamb to a platter, and spoon off the fat from the surface of pan jus. Purée the pan juices with an immersion or standard blender until almost smooth. Serve separately or return the lamb to the jus. Top with the gremolata for serving.

Braised Lamb Shanks with Spring Vegetables and Mint Gremolata

Sprinkle lamb shanks generously with salt and pepper dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot sauté until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.

Step 2

Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.


Step 3

Mix all ingredients in small bowl. DO AHEAD Can be made 2 hours ahead. Cover and chill.

Braised Lamb with Cannellini Beans and Lavender–Mint Gremolata

Gremolata, an Italian condiment made with garlic and herbs, suits up for spring in this recipe from San Francisco&ndashbased chef Adam Mali.


  • Lamb Shanks:
  • 4 small lamb shanks
  • 2 tablespoons olive oil
  • 3 ribs of celery, diced
  • 2 carrots, peeled and diced
  • 1 yellow onion, diced
  • 10 garlic cloves, diced
  • 3 cups red wine, preferably Zinfandel or Syrah
  • 8 cups beef stock
  • Salt to taste
  • 1 cup honey
  • 1/2 cup balsamic vinegar
  • 1/2 cup sherry vinegar
  • 2 bay leaves
  • 1 bunch mint
  • 1 bunch thyme
  • 2 sprigs lavender leaves
  • 1 sprig rosemary
  • Cannellini Beans:
  • 1 cup cannellini beans, soaked overnight in 4 cups water
  • Salt to taste
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon lemon zest
  • Olive oil as needed
  • 1 small garlic clove, finely minced
  • Small splash white wine
  • 4 sprigs thyme, minced
  • 1 sprig rosemary, minced
  • 2 tablespoons minced celery
  • 1 small bay leaf
  • Extra virgin olive oil as needed
  • Lavender&ndashMint Gremolata:
  • 1/2 lemon
  • 1 small garlic clove
  • 1/2 cup finely minced parsley
  • 1/4 cup finely minced lavender leaves
  • 1/4 cup finely minced mint


Make the lamb shanks: preheat the oven to 350ºF.

Heat a large Dutch oven over medium-high heat. Add the lamb shanks and brown evenly. (Depending on the size of your Dutch oven, you may need to work in batches.) Remove and set aside. Pour most of the fat out of the pot.

Reduce the heat to medium. Add the olive oil and heat for a few minutes. Add the celery, carrots, and onions. Sauté until they begin to brown, about 5 to 7 minutes. Add the garlic and continue to cook for another 30 seconds. Add the wine and use a wooden spoon to scrape any browned bits off of the bottom of the pot. Bring to a boil. Reduce to a simmer and cook until the liquid is reduced by a third, about 7 minutes. Add the stock and the lamb shanks. (The shanks should be submerged in the liquids halfway.) Bring to a simmer. Cover and place in the oven. Braise for 4 hours. (After the first 2 hours, check to see if the liquid has evaporated. If it has, add enough water to keep the shanks halfway submerged in the water.) After the full 4 hours, the lamb should almost fall off the bone, but still hold its shape.

While the lamb is braising, make the beans: place the beans and their soaking water in a large pot. Bring to a boil, skimming any foam off the top. Reduce to a simmer and cook until soft, about an hour. Test the beans every 20 minutes&mdashthey should be soft but not falling apart. Remove from the heat. Add salt to taste. Stir in the lemon juice and zest.

Heat a little olive oil in small sauté pan over low heat. Add the garlic and sauté for 2 to 3 minutes. Do not let the garlic brown. Add the white wine. Add the garlic to the beans and stir. Add the thyme, rosemary, celery, and bay leaf stir to combine. Cover and set aside for 1 hour. Refrigerate until needed.

Remove the lamb from the oven and let rest uncovered. Add salt to taste. Let cool completely, about 1 hour. As the lamb cools, fat will rise to the surface of the liquid. Gently skim off the fat and discard. Remove the lamb shanks from the pot and set aside.

Place the braising liquid on the stove and bring to a boil. Reduce to a simmer and cook until the liquid has reduced by half, about 15 minutes. Add the honey, balsamic vinegar, sherry vinegar, bay leaf, mint, thyme, lavender, and rosemary. Remove from the heat and reserve.

Make the gremolata: bring a small pot of water to a boil. Add the lemon and garlic. Cook for 30 seconds, then remove from the pot. Dry off the lemon and zest it. Dry off the garlic and finely mince. Let sit for 30 minutes. Combine the zest and garlic with the parsley, lavender, and mint in a medium bowl. Reserve.

Heat some olive oil in a large sauté pan over medium heat. Add the beans to the pan and cook until the liquid thickens, about 10 to 15 minutes.

Return the lamb shanks to the braising liquid and heat through, about 15 minutes.

To serve, divide the beans among 4 serving dishes. Top each serving with a lamb shank and drizzle with some braising liquid. Sprinkle the gremolata over each lamb shank.

Braised Lamb Shanks with Garlic Gremolata Recipe

Stir together the onion, carrots and smashed garlic cloves in a 5- to 6-quart slow cooker.

Sprinkle the lamb with 1 teaspoon each of the salt and pepper. Heat a large nonstick skillet over medium-high. Add the canola oil to the skillet swirl to coat. Add the lamb shanks cook, in batches if necessary, turning to brown on all sides, 6 minutes. Transfer the lamb to the slow cooker, discarding the drippings in the skillet. (Don't wipe the skillet clean.) Add the wine to the skillet, stirring to loosen the browned bits from the bottom of the skillet. Pour the wine mixture over the lamb in the slow cooker. Wrap the garlic head tightly in aluminum foil, and place in the slow cooker. Cover and cook on LOW until the lamb is tender, 6 to 7 hours. Transfer the lamb to a platter, discarding the cooking liquid let the lamb rest 10 minutes.

Toss the panko with 1 Tbsp. of the olive oil, and place in a medium skillet over medium-high. Cook, stirring often, until the panko is golden brown, 2 to 3 minutes. Remove the garlic head from the slow cooker, and unwrap the garlic, discarding the foil. Squeeze the garlic into a medium bowl, and add the remaining 1/4 cup olive oil and 1/2 teaspoon each salt and pepper. Stir in the panko, parsley and lemon zest.

Remove the lamb meat from the bones discard the bones. Divide the lamb among 6 plates top with the garlic mixture.

Excerpted from Everyday Slow Cooker by The Editors of Cooking Light. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.


Lamb shanks

Step 1

Place lamb on a large rimmed baking sheet season all over with 2 Tbsp. salt and generously with pepper. Mix rosemary, fennel seeds, and grated garlic in a small bowl massage into lamb. Cover and let stand at room temperature for 1 hour or, preferably, chill overnight.

Step 2

Preheat oven to 350°. Heat oil in a large wide heavy pot over medium-high heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden, 8–10 minutes.

Step 3

Add minced garlic, flour, paprika, and red pepper flakes. Stir vigorously to distribute flour. Cook, stirring often, until mixture becomes dry, about 1 minute. Add tomatoes and wine. Simmer briskly, stirring often, until juices thicken and tomatoes begin to break down, about 10 minutes.

Step 4

Gradually stir in 4 cups broth. Simmer until flavors meld, 3–4 minutes. Season to taste with salt and pepper. Add lamb shanks to pot in a single layer, pushing them down into sauce (add additional broth if needed so that shanks are about ¾ submerged).

Step 5

Roast, uncovered, until tops of shanks have browned, about 30 minutes. Using tongs, turn shanks over and roast for 30 minutes longer.

Step 6

Cover and cook, turning shanks occasionally, until meat is fork-tender and almost falling off the bone, 45 minutes to 1½ hours (time will depend on size of shanks). Remove from oven and skim off fat from surface of sauce. Let shanks rest in liquid for at least 30 minutes.

Step 7

DO AHEAD: Lamb shanks can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep chilled.


Step 8

Preheat oven to 350°. Stir polenta, oil, salt, and 7½ cups water in a 13x9x2” baking dish to blend. Bake, uncovered, for 1¼ hours. Stir in cheese and butter and season with pepper. Smooth top and continue baking until polenta is set and jiggles like custard, 25–30 minutes.

Step 9

Meanwhile, discard any fat from surface of lamb shank mixture and bring to a simmer over medium heat. Cover, reduce heat to low, and simmer gently, occasionally turning shanks and stirring sauce, until heated through, about 20 minutes. If using large shanks, remove from pot let cool slightly, then coarsely shred meat from bones. Return meat to sauce. (If you have 8 small shanks, you can serve them whole, setting them directly atop polenta.)

Step 10

Preheat broiler. Broil polenta, watching very closely to prevent burning, until surface is light golden, 5–7 minutes. Serve immediately for a softer polenta for a firmer texture, let rest for up to 30 minutes.

Gremolata and assembly

Step 11

Using a sharp knife, mince parsley (make sure it’s dry). Mix parsley with remaining ingredients in a small bowl toss to evenly incorporate.

Step 12

Divide polenta among large wide bowls. Spoon meat with juices over. Sprinkle meat generously with gremolata.

How would you rate Braised Lamb Shanks with Gremolata and Baked Polenta?

This was amazing! I was only able to get large shanks so I had to add another 4 cups of broth resulting in a very thin sauce, but I solved that by simply simmering and reducing until it was the consistency I wanted. I also didn't drain the chopped tomatoes - figuring that little bit of tomato juice would only add flavor, so why not use it? Finally, I added some thawed frozen corn for the final 30 minutes of the polenta cook. My polenta never got to the "jiggle like custard" stage, but it was smooth and creamy and delicious. The gremolata added a lovely herbaceous zing to a relatively heavy dish. Rave reviews for amazing comfort food!!

This is one of my favourite recipes, I have made it multiple times. It is even better the next day when the flavours meld. I put the pot in the refrigerator and just reheat over low heat until it simmers.

I made this in the Instant Pot with two pieces of lamb shoulder and it was absolutely incredible. I used about 1.5 lb of meat so I reduced the dry ingredients by about 1/4 and the wet ingredients by about 1/3. Modifications I made: I first seared the lamb in the Instant Pot under the “Sautée” function for about 2 minutes on each side. Then I took out the lamb, and I added the onions and followed the above directions until the part where the lamb is out back in and submerged. (Note: make sure the brown bits sticking to the bottom of the pan have been scraped off when adding the wine and tomatoes so that you don’t get a “burn” error on your instant pot later). Then I set the Instant Pot to Pressure Cook on High for 40 minutes. I also added potatoes in the spaces between the lamb to pressure cook with the lamb but that is optional. At the end, the flavors are melded incredibly well and the meat will be falling off the bone.

Not sure how this recipe only has 3.5 stars, it is one of the greatest things I've ever cooked/eaten. WOW. Started with 100% grassfed lamb shanks, but only two of them. Halved the shank ingredients, used smoked paprika instead of regular (paid off major in the end), kept the cook time the same. You could eat the meat with a spoon. Polenta was ridiculous, I love that it's mostly cheese instead of butter, better flavor in my opinion. And then the gremolata was the perfect tang/bitter/fresh you need to lighten up this rich winter dish. Just, amazing. 100% worth the many hours it took.

I've made these several times to rave reviews. I'm currently making them now in fact. I wish they would show what you're supposed to do if you make them a day ahead--how long do you reheat for example. This is a no-fail recipe and a crowd pleaser with delicious layered flavors.

Braised Lamb Shanks with Mustard and Gremolata

Learn how to cook lamb shanks with just a few ingredients for a gourmet dinner. This braised lamb recipe is made by massaging lamb shanks with salt-pepper-sugar mixture and braising them in a dutch oven in low heat, nice and slow. Once cooked, they are drizzled with a light mustard sauce and garnished with homemade gremolata.

When I was growing up, my mom used to always say, “Every woman should have a go-to dinner recipe for special occasions”. For her, a “special” dinner was the kind of meal that you would cook for your in-laws, your husband’s boss, or simply when you needed to impress someone. This braised lamb shank was one of those recipes that fit the bill perfectly – which is why she made it for dinner for mine and Dwight’s first night in Turkey when we travelled home for our wedding.

For Dwight, it was not only his first time in Turkey, but also in my family’s house. And for my mom, this was his first “official” mother-in-law dinner. It was an important milestone that only happens once in a lifetime. She had absolutely no idea that Dwight was (and still is) one of those people who loves eating pretty much anything and everything – he’s not tough to impress. As you can imagine, it was music to my mom’s ears when he asked for more after he finished his first portion. Later, he even told me that this was the best thing he had ever eaten.

The thing about this recipe is that while it is very easy make, it just requires time. I recommend making it on a day that you are planning to be home for the rest of the day. To make it, all you have to do is to season the meat with a salt-pepper-sugar rub, place it in a Dutch oven (or any heavy bottom pot with a lid), and cook it on low heat until the meat is falling of the bone, usually close to 3 hours.

After the first 2 hours, you will see that with the help of the low heat and the salt-pepper-sugar rub, it begins to develop some amazing flavors, making your kitchen smell like one of those authentic Brazilian churrascarias.

To finish it up, I glazed it with a lemon and mustard sauce and topped it off with an Italian classic, Gremolata – also known as chopped parsley, lemon zest, and minced garlic. I served it with Parmesan polenta, but it would go well with any starch of your choice.

Braised Lamb Shanks with Crisped Artichokes and Gremolata

1) Heat a large, wide pot over medium-high heat and add 1 tablespoon of the oil. Season the lamb shanks with salt and add them to the pot, working in batches to avoid crowding. Brown well on all sides, 10 to 12 minutes. Transfer the shanks to a plate and drain the fat from the pan.

2) Reduce heat to medium-low and add the remaining 2 tablespoons oil along with the onion, carrot, celery, parsley, thyme, and bay leaves. Season vegetables with salt and pepper, stir to scrape up any brown bits, and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Add garlic and cook for 1 minute more. Pour in the wine, raise the heat to high, and bring to a boil. Cook until the wine has reduced by half, about 5 minutes. Stir in the lemon zest and juice.

3) Return the lamb to the pot, nestling the shanks together to fit overlap the bony ends if necessary. At this point, the liquid in the pan should reach no more than halfway up the sides of the shanks. Add a little of the stock if needed. Cover and braise the meat, turning the shanks once after the first hour, until very tender, about 11⁄2 hours. Check the meat every 30 minutes during cooking to be sure there is sufficient liquid, adding stock as necessary to keep the shanks covered about halfway, and that the liquid is simmering rather than boiling vigorously.

4) Transfer the shanks to a plate. Remove and discard bay leaves and thyme sprigs and pour the sauce and vegetables into a liquid measure or a bowl. You should have about 2 cups (480 ml). Using a large spoon, skim off the fat from the surface of the sauce. Return the meat and sauce to the pot and heat, adding a little stock or water if you feel there isn’t enough sauce, and reheat to serving temperature. Or, refrigerate the sauce and shanks until closer to serving time the fat will harden and be easy to lift off. Reheat on the stove or in a 350°F (180°C) oven.

Serve the lamb shanks family style or plated, topped with the artichokes and gremolata.

Directions to Make the Gremolata

1) Using a five-hole zester, remove the zest in long strands from 2 of the lemons. Chop 1 clove of the garlic, then mince it together with the parsley and zest. Set aside.

Directions for the Artichokes

1) Juice the 2 lemons into a bowl and add the water. Trim the artichokes (directions follow), then cut each artichoke half into quarters or thirds lengthwise. As you work, drop the pieces into the water.

2) Remove the artichokes from the lemon water and dry well. Line a sheet pan with paper towels and place near the stove. Heat a large skillet over medium-high heat and swirl in olive oil to a depth of about 1⁄8 inch (3 mm). When the oil starts to shimmer and a piece of artichoke dropped into it sizzles on contact, add the remaining garlic clove and one third to one half of the artichokes, being careful not to crowd the pan. Cook, turning the pieces as needed, until well browned on both sides and cooked through, 5 to 7 minutes, removing and discarding the garlic from the pan as soon as it is golden brown. Using a slotted spoon, transfer artichokes to the sheet pan and season liberally with salt and pepper. Repeat with remaining artichokes.

3) To serve, line a platter with parchment or brown paper, if you like, and arrange the artichokes on it. Scatter the gremolata over the top. Cut the remaining lemon into wedges and add them to the platter. The artichokes can be served warm or at room temperature.

SHOPPING TIP: Some artichoke varieties are tulip shaped with slightly flared outer leaves others are globe shaped with leaves that curl inward. Either way, choose firm, closed artichokes that are heavy for their size. A few dusty frost marks are okay, but avoid artichokes with blackened leaves. Store artichokes loose in the coldest part of the refrigerator and, ideally, use them within a few days.

How to Trim Artichokes

Bend back the darker green or purple leaves to the point at which they snap off the base. Continue until you reach very pale leaves. Using a paring knife, shave away any dark remnants at the base. Cut off the top of the artichoke to remove the prickly tips, then cut in half lengthwise. Tiny artichokes, 2 to 3 inches (5 to 7.5 cm), should be choke-free (the inedible fuzzy core). Slightly larger artichokes may have a bit of fuzz at their core that you can scoop out with a paring knife or grapefruit spoon. Large artichokes have large chokes that must be cut away.

Slow-Cooker Lamb Shanks with Gremolata

The best cuts of lamb for a slow cooker include lamb shanks and lamb shoulder, both of which can be tough unless cooked for a long time. In this dish, the shanks cook for 8 hours at low temperature, yielding tender, melt-in-your-mouth results. Serve alongside mashed potatoes or polenta for a hearty winter Sunday supper.

Slow-Cooker Lamb Shanks with Gremolata


  • 4 lamb shanks (about 1 lb./500 g each)
  • Kosher salt
  • 1 Tbs. coarsely ground peppercorns
  • 2 Tbs. olive oil
  • 4 large shallots, minced
  • 5 garlic cloves, minced
  • 1 Tbs. minced fresh rosemary
  • 1 tsp. tomato paste
  • 2 cups (16 fl. oz./500 ml) red wine
  • 2 cups (16 fl. oz./500 ml) beef broth
  • 3 Tbs. unsalted butter
  • Grated zest of 1 lemon
  • 1/4 cup (1 oz./30 g) minced fresh flat-leaf parsley

1. Season the lamb generously with salt, then press each shank into the peppercorns to coat all sides.

2. In a large fry pan over high heat, warm 1 Tbs. of the olive oil. Working in batches, sear the lamb until browned on all sides, about 8 minutes per batch. Transfer to a slow cooker, arranging the shanks in a single layer as much as possible.

3. In the same pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the shallots and 1 tsp. salt and cook, stirring occasionally, until the shallots are tender, about 5 minutes. Add half of the garlic, the rosemary, and tomato paste and cook, stirring occasionally, until fragrant, about 1 minute. Add the wine and bring to a boil, then reduce the heat to medium and simmer. Cook until the wine is reduced to about 1/2 cup (4 fl. oz./125 ml), about 10 minutes. Stir in the broth and transfer the mixture to the slow cooker. Cover and cook on low heat until tender, about 8 hours.

4. Transfer the lamb shanks to a platter and cover loosely with aluminum foil. Skim off any fat from the surface of the sauce. Using a blender, puree the sauce until smooth. Transfer the sauce to a saucepan over high heat and bring to a boil. Cook until the sauce thickens, about 15 minutes. Remove from the heat and stir in the butter.

5. In a small bowl, stir together the lemon zest, parsley and the remaining garlic. Top the lamb shanks with some sauce and gremolata. Serve with the remaining sauce and gremolata alongside. Serves 4.

Discover new ways to plan easy meals with the magic of the slow cooker in our Slow Cooker Cookbook .

Braised Lamb Shank with Sautéed Spinach & Gremolata

Complement the rich, robust flavors of lamb with a bright gremolata made with fresh lemon and garlic.


Braised Lamb Shank with Sautéed Spinach:

  • 3 tablespoons vegetable oil
  • 2 lamb shanks
  • ½ onion, medium diced
  • 4 carrots, medium diced
  • 4 stalks celery, medium diced
  • 3 cloves garlic, peeled and crushed
  • 2 tablespoons tomato paste
  • ½ cup red wine
  • 1 quart chicken stock
  • 1 bay leaf
  • 1 bag (10 ounces) pearl onions, peeled
  • 2 tablespoons butter
  • 1 bunch spinach, stemmed
  • 2 cloves garlic, shaved
  • Salt and pepper to taste
  • ½ bunch chives, chopped fine, for garnish


  • ½ bunch parsley, chopped
  • 2 lemons, zested
  • 2 cloves garlic, minced
  • 6 tablespoons olive oil


Heat an oven-safe stock pot or Dutch oven on medium-high heat. Add 2 tablespoons vegetable oil, then sear lamb shanks on all sides, starting with the bottom and finishing with the sides. When shanks are well-browned, remove from the pan and add onion, ½ of the carrots, ½ of the celery and garlic. Sauté over medium heat until they begin to caramelize. Add tomato paste and cook for 2 minutes, or until the paste begins to brown.

Deglaze the pan with red wine and reduce until it becomes a light glaze on the vegetables. Add the chicken stock, bay leaf and browned lamb shanks to the pot. Bring to a gentle simmer, cover with the lid and place in the oven. Braise the shanks for 2 hours, until the meat pulls down on the bone (but does not fall off) and a knife inserts easily into the meat.

Remove cooked shanks from the braising liquid, cover with foil and hold in a warm oven. Strain braising liquid through a fine mesh strainer into a sauce pot and reduce by ¾.

While the sauce is reducing, heat a sauté pan over medium heat. Add remaining vegetable oil, pearl onions, remaining carrots and celery. Sauté until they begin to brown, then add the reduced cooking liquid and bring to a boil. Add 1 tablespoon butter, reduce to a light glaze and reserve.

In a separate sauté pan, add remaining butter, spinach and shaved garlic, and cook over medium heat until the spinach has wilted. Season with salt and pepper.

To make the gremolata, mix together the chopped parsley, lemon zest, garlic and olive oil.

To serve, place sautéed spinach in a bowl, top with the shank and then spoon the glazed vegetables and sauce over the top. Garnish with chopped chives. Serve gremolata on the side.

Sunday Dinner // Braised Lamb Shanks with Fresh Corn and Blue Cheese Polenta, Brussels Sprouts, and Classic Apple Pie

I’ve been wanting to do another Sunday Dinner post since the last one I wrote in July, but, as I’ve probably mentioned one too many times, the second half of this year has turned out kind of nutty. So, before my most recent trip to Russia, I made it a priority to do a real Sunday dinner menu. I had gone a little crazy at the farmer’s market that Friday, walking home with 4 pounds of apples, 4 pounds of beets, fresh sweet corn, and brussels sprouts still on the stalk. I sometimes forget that there’s still plenty of late summer produce mingling with all the fall favorites at the farmer’s market in October – the corn is still wonderfully sweet, the last big, juicy tomatoes tempt everyone, and ripe melons sit side-by-side with pumpkins. Combined with the root vegetables, cabbages, brussels sprouts, squashes, apples, and pears that are so plentiful, these veggies make the middle of fall one of the most abundant times of year.

Since we had two lamb shanks in the freezer that needed to be put to good use, we decided to make a slow-braised lamb in a rich tomato sauce, served over polenta jazzed up with fresh corn and blue cheese, and a side of roasted brussels sprouts. With a few glasses of a nice red wine and a classic apple pie for dessert, it was a delicious summer-meets-fall dinner (and then I flew off to St. Petersburg where there was more of a fall-meets-winter thing going on). In all honesty, this is one of the best meals I’ve had in recent memory – fall-off-the-bone tender lamb in a tangy sauce and rich and cheesy polenta with bursts of sweet fresh corn make a really excellent pairing, perfect for a lazy, chilly, Sunday afternoon.

Braised Lamb Shanks with Gremolata (adapted from Bon Appetit) – see recipe below
Creamy Polenta with Fresh Corn and Blue Cheese – see recipe below
Roasted Brussels Sprouts
Classic Apple Pie

Past Sunday Dinners:

May 26, 2013: Coffee-and-Chile Rubbed Strip Steaks with Chimichurri Sauce Charred and Smoky Belgian Endives Oven-Roasted Potatoes Strawberry-Sour Cream Ice Cream

July 1, 2013: Strawberry-Lime Agua Fresca Smashed Pea, Dill, and Feta Crostini Chilled Asparagus Soup with Meyer Lemon Yogurt Mustard Spaetzle with Mushrooms Ricotta Bavarese with Red-Wine Poached Rhubarb

Watch the video: Perfektes Lammkeule Rezept in drei einfachen Schritten