Lamb Shank With Polenta And Lime Pesto Recipe

This lamb shank with polenta and lime pesto is a delicious and hearty dish that is perfect for a special occasion or a cozy dinner at home. The lamb shanks are slow-cooked until tender and flavorful, and served on a bed of creamy polenta. The tangy lime pesto adds a refreshing twist to the dish, balancing out the richness of the lamb. This recipe is sure to impress your guests and leave them wanting more.

12 Rating -
Non Vegdiet
14hr total
14hr total
Lamb Shank With Polenta And Lime Pesto

ingredients serve

Ingredients for Lamb Shank With Polenta And Lime Pesto Recipe

  • 1/2 Lamb Shanks
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Chopped
  • 1/2 Carrots, Chopped
  • 3/4 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Tomato Paste
  • 1/4 cup Red Wine
  • 1/2 cup Beef Broth
  • 1/2 sprig Fresh Thyme
  • 1/2 Bay Leaves
  • 1/4 cup Polenta
  • 1/2 cup Water
  • 1/2 cup Milk
  • 0.13 cup Grated Parmesan Cheese
  • 1/4 cup Fresh Basil Leaves
  • 1/4 Zest And Juice Lime
  • 1/2 cloves Cloves Garlic
  • 0.06 cup Pine Nuts

Directions: Lamb Shank With Polenta And Lime Pesto Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325掳F (160掳C).
  • STEP 2.Season the lamb shanks with salt and pepper.
  • STEP 3.Heat oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides.
  • STEP 4.Remove the lamb shanks from the pot and set aside.
  • STEP 5.In the same pot, add onions, carrots, and garlic. Cook until softened.
  • STEP 6.Add tomato paste and cook for another minute.
  • STEP 7.Pour in red wine and deglaze the pot, scraping up any browned bits.
  • STEP 8.Add beef broth, thyme, and bay leaves. Bring to a simmer.
  • STEP 9.Return the lamb shanks to the pot, cover, and transfer to the preheated oven.
  • STEP 10.Cook for 2-3 hours, or until the lamb is tender and falling off the bone.
  • STEP 11.While the lamb is cooking, prepare the polenta according to package instructions.
  • STEP 12.In a blender or food processor, combine basil, lime zest, lime juice, garlic, pine nuts, and Parmesan cheese. Blend until smooth.
  • STEP 13.Once the lamb is cooked, remove from the oven and let it rest for a few minutes.
  • STEP 14.Serve the lamb shanks on a bed of polenta, topped with a spoonful of lime pesto.
  • STEP 15.Garnish with fresh basil leaves, if desired.
  • STEP 16.Enjoy!

Cooking Tips

  • For extra flavor, marinate the lamb shanks in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
  • If you don't have an ovenproof pot, you can transfer the lamb shanks to a baking dish before placing them in the oven.
  • Make sure to let the lamb shanks rest before serving to allow the juices to redistribute and the meat to become even more tender.

Storage and Serving

  • Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the lamb shanks in a covered ovenproof dish and heat in a preheated oven at 325掳F (160掳C) until warmed through.
  • Serve the lamb shanks with polenta and lime pesto as a main course for a special dinner or a Sunday family meal.
calories per serving
76 g Fat103 g Protein50 g Carbs15 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp