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.


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