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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 6 servings.
Calories from Fat 0
Calories 1
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 1mg 0 %
Potassium 9mg  
Total Carbohydrate 0g 0 %
  Dietary Fiber 0g 0 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 15 %
Calcium 0 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • BRAISED LAMB SHANKS ON SOFT POLENTA WITH BAY LEAVES

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BRAISED LAMB SHANKS ON SOFT POLENTA WITH BAY LEAVES

Reference:

Bon Appétit, September 2003 chef Lidia Bastianich

Prep:

Prep: 10 minutes; Total: 4 hours (includes churning, freezing, and softening time)

Servings:

Makes 6 servings.

Ingredients
2 cups hot water
1/2 cup dried porcini mushrooms*
2 large oranges
4 Turkish bay leaves
2 large fresh rosemary sprigs
4 whole cloves
6 tbsps extra-virgin olive oil
2 cups finely chopped onions
6 1-pound lamb shanks
1 cup dry red wine (such as Barol

Cooking Instructions
Step 1 Combine 2 cups hot water and mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes.
Step 2 Using vegetable peeler, remove peel (orange part only) from oranges in long strips. Squeeze juice from oranges; reserve peel and juice. Tie bay leaves, rosemary sprigs, and cloves in square of moistened cheesecloth.
Step 3 Heat 4 tablespoons olive oil in wide pot over medium-high heat. Add onions; saut until golden, about 12 minutes. Using slotted spoon, transfer onions to small bowl. Add 2 tablespoons oil to pot. Sprinkle lamb with salt and pepper. Add 3 lamb shanks to pot. Saut until brown on all sides, about 10 minutes. Transfer to plate. Repeat with remaining shanks. Return onions to pot. Using slotted spoon, add mushrooms, then mushroom soaking liquid, leaving any sediment in bowl. Add orange peel and juice, herb bundle, wine, and tomato paste. Boil 5 minutes, scraping up browned bits.
Step 4 Return lamb to pot, arranging in single layer. Add broth; bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes. Partially uncover pot. Simmer until lamb is tender, turning every 15 minutes, about 1 1/2 hours longer.
Step 5 Transfer lamb to bowl. Tilt pot and spoon fat off top of sauce. Boil until sauce is thick enough to coat spoon lightly and is reduced to 5 cups, about 35 minutes. Discard herb bundle and orange peel. Season sauce to taste with salt and pepper. Return lamb to pot, spooning sauce over to coat. (Can be made 1 day ahead. Refrigerate lamb, uncovered, until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
Step 6 Spoon polenta onto large platter. Arrange lamb atop polenta. Spoon sauce over lamb and serve.
Step 7 *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.