Slow-Braised Lamb Shanks in Rich Red Wine Sauce with Burnt Tomato Relish & Creamy Herbed Polenta

A soul-warming, luxurious dish that tastes like fine dining — right from your kitchen.

Tender, fall-off-the-bone lamb shanks slowly braised in a rich red wine sauce, paired with a smoky burnt tomato relish and a bed of creamy, herbed polenta. Each element complements the other: the lamb is hearty and flavorful, the relish adds brightness and depth, and the polenta ties it all together with buttery smoothness. This is comfort food elevated — perfect for a special dinner, a cozy weekend meal, or a dish to impress guests.

Why You’ll Love This Dish

• Ultra-tender lamb, braised to perfection in wine and herbs
• Smoky-sweet tomato relish for freshness and contrast
• Creamy, buttery polenta infused with herbs and Parmesan
• Restaurant-quality flavors made in your own kitchen

Ingredients

For the Lamb Shanks

• 4 lamb shanks (about 1 lb each)
• 2 tbsp olive oil
• 2 onions, finely sliced
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 cups dry red wine (Shiraz or Cabernet Sauvignon)
• 3 cups beef stock
• 2 tbsp tomato paste
• 4 sprigs fresh thyme
• 2 bay leaves
• Salt and cracked black pepper, to taste

For the Burnt Tomato Relish

• 2 cups cherry tomatoes
• 1 tbsp balsamic vinegar
• 1 tsp brown sugar
• 1 tbsp olive oil
• Pinch of salt

For the Creamy Herbed Polenta

• 1 cup polenta (coarse cornmeal)
• 4 cups milk (or half milk, half water)
• 2 tbsp butter
• ½ cup grated Parmesan cheese
• 1 tbsp chopped fresh rosemary or thyme
• Salt and pepper, to taste

Instructions

1. Sear the Lamb Shanks

Season the lamb generously with salt and black pepper.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
Brown the lamb shanks on all sides until golden, about 8–10 minutes. Remove and set aside.

2. Build the Base

In the same pot, add onions and carrots. Sauté for 5 minutes until softened.
Add garlic and tomato paste, stirring for 1 minute until fragrant.
Pour in the red wine, scraping the bottom of the pot to release any browned bits.
Simmer for 5 minutes to cook off some of the alcohol.

3. Braise the Lamb

Return the lamb shanks to the pot. Add beef stock, thyme, and bay leaves.
Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C).
Braise for 2½ to 3 hours, until the meat is tender and falling off the bone.
Remove the shanks and simmer the sauce on the stovetop for 10–15 minutes to thicken slightly if needed.

4. Make the Burnt Tomato Relish

In a skillet, heat olive oil over medium-high heat.
Add cherry tomatoes and cook until they blister and char slightly, about 5–6 minutes.
Stir in balsamic vinegar, brown sugar, and salt.
Cook another 2–3 minutes until thickened and jammy. Set aside.

5. Prepare the Creamy Herbed Polenta

In a saucepan, bring milk (or milk and water) to a gentle boil.
Slowly whisk in the polenta, stirring constantly to avoid lumps.
Reduce heat to low and cook for 15–20 minutes, stirring frequently until creamy.
Stir in butter, Parmesan, and herbs. Season with salt and pepper.

6. Assemble and Serve

Spoon a generous layer of creamy herbed polenta onto each plate.
Top with a tender lamb shank and drizzle over plenty of the rich red wine sauce.
Finish with a spoonful of burnt tomato relish and a sprinkle of fresh herbs.

Tips

• The lamb tastes even better the next day — refrigerate in the sauce overnight for deeper flavor.
• Use grape juice with a splash of balsamic as a non-alcoholic wine substitute.
• For a little heat, add a pinch of chili flakes to the tomato relish.

Quick Info

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4
Flavor Profile: Deep, rich, and savory with bright, tangy contrast from the tomato relish