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Tuesday, March 30, 2010

Slow Braised Lamb Shank With Creamy Polenta.

This lamb shank was braised for five hours on a very slow heat.
This is the recipe I used for the Polenta.

Ingredients and Method:

4 cups water
Salt to taste
1 cup medium-grain yellow polenta
4 tablespoons butter
1 cup cream cheese

1 Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.
2 Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.

I added Jalapenos and chopped garlic to the recipe.

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