Ingredients:

For Lamb:
2 lamb shanks (either hind or fore shanks will do)
vegetable oil
2 small carrots, peeled, split down the center and cut into ½ inch pieces
1 large onion, cut into about the same size as the carrots
1 rib of celery, also cut into similar size
2 T tomato paste
2 cups ZD 2000 Reserve Cabernet Sauvignon
1 bay leaf
1 small bunch thyme
black peppercorns
1 small bunch parsley, separate leaves from the stems
water
salt and pepper

 

For polenta:
2 cups water
2 cups milk
1 cup polenta
¼ cup mascarpone
¼ cup Parmigiano Reggiano
½ T thyme leaves, roughly chopped
salt and pepper

 

For crispy shallots:
1 small shallot
½ cup AP flour
dash of cayenne
salt and pepper

 

Directions:

Preheat oven to 350°
1. Heat a medium size shallow pot on med/high heat. Then generously season lamb shanks with salt and pepper. Add enough oil to lightly coat bottom of pan, and as oil begins to smoke, add your lamb shanks, and brown on all sides. Remove lamb shanks and set aside.
2. Add the carrots, celery and onions into the same pot and cook them until they begin to caramelize (this can take 15-30 min). Add tomato paste and fry for another 5 min. Now deglaze the pan with the cabernet, and let it reduce to a syrup consistency.
3. Place lamb shanks back into the pot and cover ¾ of the way with water. As you bring the liquid back to a simmer, place the bay leaf, thyme, parsley stems and about 1 t of whole black peppercorns into a cheesecloth and secure it with butchers twine. Add to the pot, and cover with a tight fitting lid or foil. Put in the oven for 2 ½ to 4 hours depending on the size of the shank, turning lamb shanks halfway through cooking. Check periodically until meat is fork tender, and almost falling off the bone. Remove shanks.
4. Strain the leftover liquid from your pot, and reduce by half. Set aside.

Polenta:
1. Bring water and milk to a boil, and season the liquid with salt and pepper.
2. Slowly whisk in your polenta making sure not to form any clumps. Cook the polenta for 20-25 minutes.
3. At the end, add mascarpone, Parmigiano, and thyme.
4. Now pour the polenta into a rimmed sheet pan, a Pyrex, or any container that will allow the polenta to set up with about 1 ½ inch height. Chill and set aside.

Crispy shallots:
1. Heat a small pot of frying oil on stove (canola or peanut work well).
2. Thinly slice shallots.
3. Toss shallots in flour, cayenne, salt, and pepper, and shake off excess flour.
4. Fry until golden brown and drain excess fat off with paper towels. Season with salt.

Plating:
1. Cut polenta into desired shapes and heat in a 350° oven.
2. Heat lamb in the reduced liquid over low/medium heat on the stove.
3. Place polenta cake on plate, and then set lamb shank on top. Garnish with crispy-fried shallots, and chopped parsley.
4. Most importantly though, serve with ZD 2000 Reserve Cabernet!

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