Lamb Osso Bucco with Farmers Cheese Polenta

2008 Kelleher Cabernet Sauvignon

Serves 6

Pair with our Kelleher Cabernet Sauvignon

Braised lamb

6 each large lamb shanks cut osso bucco style
2 cup red wine - good quality
6 cup Lamb stock – you can substitute veal or beef
¼ cup tomato paste
1 each yellow onion – medium diced
1 each carrot – peeled and medium diced
2 stalks celery – medium diced
8 cloves garlic – thin sliced
2 each star anise
1 Tblspn fennel seeds
2 Tblspn coffee beans
to taste Kosher salt and black pepper
2 -3 Tblspn olive oil

Preheat oven to 325. Season the lamb shanks with salt and pepper. Heat a large sauce pot, add olive oil and brown the lamb on both sides. Remove shanks from the pan, drain some of the fat and sauté the vegetables to golden brown. Whisk tomato paste and red wine together and add to the pot, simmer for 5 minutes. Add the shanks, star anise, fennel, coffee beans and lamb stock, Bring to a boil, cover, place in the oven and bake for 2 hours. Remove from the oven and check lamb for doneness by inserting a knife into the meat. If the knife comes out easy, it’s done. If not put it back in the oven for another 15 to 30 minutes. Remove from the oven and let shanks rest for 10 minutes. Remove the shanks from the cooking liquid and strain through a china cap. Add the shanks back to the liquid and keep warm until ready to serve.

Polenta

½ pound polenta – Moretti brand is my favorite
5½ cup water
1 ¼ cup whole milk
1 teaspoon salt
2 tablespoon unsalted butter
3 tablespoon mascarpone
¾ cup grated parmesan cheese

Whisk together the polenta, salt, water and milk in a 2 quart sauce pan. Turn the heat on low to medium low and cook for about 1 hour. Whisk frequently and adjust the heat as needed. When the polenta is tender and silky, add butter and cheese. Keep warm until ready to serve.

Additional Ingredients

½ cup celery heart leaves
1 cup parsley leaves
1 cup arugula
1 Tblspn lemon olive oil – agrumato brand
to taste kosher salt and black pepper
3 Tblspn parmesan cheese - grated

Mix the celery leaves, parsley and arugula together in a bowl and drizzle lemon oil and season. Set aside until ready to plate.

Assembly

A large pasta bowl works well to plate this dish. Place a cup of polenta in each bowl, a lamb shank and top with salad and grated parmesan cheese.

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