There's something incredibly comforting about a slow-cooked meal, especially when it involves tender, fall-off-the-bone lamb shanks. This recipe for slow cooker braised lamb shanks with herb-infused polenta is a perfect weekend project that fills your home with mouthwatering aromas and results in a restaurant-quality dish. The origins of braised lamb shanks can be traced back to Mediterranean cuisine, where slow cooking transforms tougher cuts of meat into succulent, flavorful delights. This dish is perfect for impressing guests or simply treating yourself after a long week.

This hearty dish pairs beautifully with a simple green salad dressed with a light vinaigrette, which adds a refreshing contrast to the rich flavors of the lamb and polenta. You could also serve it with some roasted seasonal vegetables, like carrots or Brussels sprouts, to add a bit of crunch and color to the plate. A glass of red wine, such as a Syrah or Cabernet Sauvignon, complements the dish perfectly.

Servings: 4

4 lamb shanks
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 cup red wine
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 cup polenta
4 cups water
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons chopped fresh parsley

Season the lamb shanks with salt and pepper.

In a large skillet, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 8 minutes.

Transfer the lamb shanks to a slow cooker.

In the same skillet, add onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaf. Pour the mixture over the lamb shanks in the slow cooker.

Cover and cook on low for 8 hours, or until the lamb is tender and easily pulls away from the bone.

About 30 minutes before serving, prepare the polenta. In a medium saucepan, bring water to a boil. Slowly whisk in the polenta, reducing heat to low. Cook, stirring frequently, until thickened, about 25 minutes.

Stir in Parmesan cheese, butter, and fresh parsley into the polenta. Season with salt and pepper to taste.

To serve, spoon the polenta onto plates and top with the lamb shanks. Drizzle with the braising liquid and garnish with additional parsley if desired.

For a different flavor profile, try adding a tablespoon of balsamic vinegar to the braising liquid for a touch of acidity. You can also substitute chicken broth for beef broth if you prefer a lighter sauce. If you're short on time, you can skip the searing step, though it does add a nice depth of flavor. For a creamier polenta, substitute half of the water with milk or cream.

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