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Lamb Shank Tuscany Style with a Twist of Kale

Recipe by: Gorm Wisweh
Serves: 4

Procedure

Lamb

Brown the lamb shanks well in a little oil on all sides in a good sautéing pan with slightly raised edges. Add shallots and garlic. When the shanks are fried golden, add fennel, carrots and celery. Stir and cook on medium heat. Add olive oil and vinegar and reduce to a light syrup.

Pour red wine and tomatoes into the saucepan and lay on thyme, rosemary and bay. Cover the pan with kitchen foil and place in the oven at 150 degrees for 2 hours. Season with salt and pepper. Shred and rinse the kale and lay it in the saucepan. Cook for another 2 min. and shred in marjoram or parsley just before serving.

Polenta

 Heat milk and water in a saucepan just before serving and stir in the polenta when boiling. Add the parmesan and stir for a couple of minutes.

TIP: You could serve a good creamed risotto instead of polenta.  

Ingredients

Lamb

  • 4 lamb shanks
  • 5 shallots, coarsely chopped
  • 5 garlic cloves, coarsely chopped
  • 1/2 fennel, coarsely chopped
  • 2-3 carrots, sliced
  • 2 stalks celery, sliced
  • 100 ml good olive oil
  • 100 ml sherry vinegar or other sweet vinegar
  • 1/2 l red wine 300 g tomatoes (cherry or plum)
  • A little rosemary, thyme and bay leaves
  • Salt and pepper
  • 1 large handful kale½ bunch marjoram or parsley

Polenta

  • 400 ml milk
  • 400 ml water
  • 200 ml polenta
  • 100 g parmesan or another dry, salty cheese
  • 1 handful good olives without stones, coarsely chopped