Lamb shanks and polenta

Why not impress your loved ones this year with a recipe for lamb shanks simmered to perfection, accompanied by a creamy and irresistible polenta? This delicious flavor combination is ideal for adding a touch of elegance to your holiday table.

In addition, our lamb with seaweed will offer you a unique taste experience. Bearer of the Gaspé identity, this meat offers you a harmonious blend combining the flavors of the land and the sea. The lambs are fed with Quebec grains and forage grown on the farm. Dried seaweed is added to the lambs' grain mixture. All feed that is given to the lambs is of the highest quality to produce the best meat on the market.

Follow our step-by-step guide for an unforgettable holiday recipe.

For the lamb shanks

• 2 jars of lamb shanks
• 2 carrots, cut into pieces
• 4 stalks of celery, cut into pieces
• 1 brown onion, cut into pieces
• 7 cloves of garlic, cut into pieces
• 1/2 cup flour
• 1 C. teaspoon garlic flakes
• 1 C. teaspoon onion powder
• 1 C. teaspoon of salt
• 2 tbsp. tablespoon of olive oil
• 130g tomato paste
• 1 liter of beef broth
• 1/4 cup Worcestershire sauce
• 2 sprigs of rosemary
• 2 bay leaves
• Parsley leaves (for decoration)

For the polenta

• 4 cups of chicken broth
• 1 C. teaspoon of salt
• 1 cup of polenta
• 25g butter
• 1/2 cup parmesan

Instructions - Shanks

1. Place the grill at the center of the oven. Preheat the oven to 180°C (350°F).

2. Cut the carrots, celery, brown onion and garlic cloves into pieces. To book.

3. In a bowl, mix the flour with the garlic flakes, garlic powder and salt.

4. Turn lamb shanks in flour mixture and coat evenly.

5. In a large skillet, add the olive oil and heat over medium-high heat. Place the lamb shanks in the pan and cook for a few minutes on each side until nicely browned. Withdraw.

6. In the same pan, place the cut vegetables (carrots, celery, onions) and cook for a few minutes until they begin to soften.

7. Add 2 tbsp. tablespoons of the flour mixture with the vegetables, the tomato paste and the garlic cloves, then mix. Leave to cook for a few minutes.

8. After a few minutes of cooking, deglaze the pan with Worcestershire sauce and beef broth. Mix.

9. Place the 2 lamb shanks in a pot and pour the mixture from the pan over them.

10. Add the rosemary sprigs and bay leaves.

11. Cover and bake for 2 hours. Uncover and continue cooking, turning the shanks a few times, for about 1 hour or until the meat falls easily from the bone.

Instructions - Polenta

1. In a saucepan, bring 4 cups of broth to a boil.

2. Pour the polenta into the broth, sprinkling it in 1/3 at a time, stirring constantly with a whisk.

3. Once all the polenta has been poured in, simmer over low heat for 2 to 3 minutes, continuing to stir frequently. The polenta will thicken.

4. Reduce the heat to minimum. Cover the pan and stir the polenta every 5 minutes. Continue to cook until the polenta is soft, which will usually take 15 to 20 minutes.

5. Once cooking is complete, add the butter and parmesan. Mix. Season.

6. Serve the polenta immediately with the simmered lamb shanks.

Note: Polenta tends to set quickly, so it is important to prepare it at the last minute and serve it immediately. If it becomes too thick, you can thin it out by adding a little hot chicken stock and stirring until you reach the desired consistency.