Recipe courtesy of Jeff Mauro
Show: The Kitchen
Save Recipe Print
Total:
3 hr 35 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate
Total:
3 hr 35 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Creamy Polenta:
Gremolata:

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

Heat a large Dutch oven over medium-high heat. Liberally season all sides of the shanks with salt and pepper. Add 2 tablespoons of the oil to the pan and sear the shanks until golden brown on all sides, about 5 minutes a side. Transfer to a plate.

Add the remaining tablespoon of oil to the Dutch oven, then add the carrots, celery and onions. Season with salt and pepper and saute until the vegetables are slightly soft and browned, about 8 minutes. Add the tomato paste and garlic and saute until fragrant, about 30 second. Add the wine to deglaze, scraping all the bits off the bottom. Add the shanks, any accumulated juices, the warm stock, tomatoes and bay leaves. Cover, transfer to the oven and cook until the shanks are extremely fork-tender, about 2 hours. Remove the shanks and tent with foil on a plate.

If the braising liquid is a bit thin, right before serving, simmer the remaining liquid until thickened slightly, 5 to 10 minutes. Add additional salt and pepper if necessary.

For each serving, put a ladle of Creamy Polenta in a shallow bowl, followed by a warm shank with a ladle of rich braising liquid, then top with the fresh Gremolata.

Creamy Polenta:

Bring 6 cups water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.

Cover and cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. Stir in the cream, butter, cheese and salt and pepper to taste.

Gremolata:

Mix the parsley, lemon zest, orange zest and garlic together in a bowl and season with salt and pepper.

Cook's Note

The shanks can be stored for up to 2 days in the braising liquid.

More from:

The Kitchen

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Osso Buco

Recipe courtesy of Sandra Lee

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Pulled Pork

Recipe courtesy of Ree Drummond

Pork Carnitas

Recipe courtesy of Melissa d'Arabian

Spanish Pork with Chickpeas

Recipe courtesy of Food Network Kitchen

Mojo Marinated Pork

Recipe courtesy of Bobby Flay

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Slow-Cooker Pork With Noodles

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.