Red Wine Braised Lamb Shanks with Polenta

Lamb is gamey, overpowering, and I love it. Being the stubborn A-hole that I am, I said ‘No thank you, I will trim them myself’ when the butcher asked if I wanted him to clean up the two dinosaur lamb shanks I picked out. Honestly I saw things and felt textures that I cannot erase from my mind, while attempting to French trim the shanks.

My mom has this ridiculous programmable pressure cooker called the ‘Instant Pot’. It’s basically a pressure cooker made for dummies like me who don’t want to risk blasting their faces off with a stove top pressure cooker.

I heated up some oil and cooked half of an onion, three cloves of garlic, and five carrots on the stove. I also stirred in a couple spoonfuls of tomato paste. Then, I dusted the shanks with salt, pepper, and flour. I tried to brown the shanks in the same pot as the vegetables, but it got a little crowded and things started to burn. I deglazed the brown bits with chicken stock and red wine. For extra fun and flavor, I tossed in some rosemary, thyme, and cayenne.

Once the wine reduced, I threw the entire contents of the pot into the pressure cooker. Meanwhile, I cooked some creamy, cheesy, polenta on the stove.


The lamb was so fall-off-the-bone tender that the meat literally fell off the bone.

Excuse me while I disinfect my entire body. Raw meat is disgusting.

4 thoughts on “Red Wine Braised Lamb Shanks with Polenta

  1. This looks delicious 😋. Is that a real hand in the photo? It’s very freaky looking! You should have put moose’s fat head next to it for comparison.


Tell me what you think!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s